Rinse 1 cup (190g) of rice under cold water until it runs clear. Bring 2 cups (475ml) of water to a boil in a medium saucepan. Add the rice and a pinch of salt, then cover and reduce heat to low. Let it simmer gently for 15 minutes without lifting the lid.

After 15 minutes, turn off heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving.

While the rice cooks, cut 1 lb (450g) of chicken into bite-sized pieces. Chop about 1 cup (165g) pineapple into chunks if not pre-cut. Slice 2 green onions thinly and mince 2 garlic cloves.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, seasoning lightly with salt and pepper. Cook without moving for 3-4 minutes until the bottom is golden brown, then flip and cook another 3-4 minutes until cooked through. Remove chicken from skillet and set aside.

Lower heat to medium and add minced garlic to the skillet. Stir constantly for about 30 seconds until fragrant. Add 3 tablespoons soy sauce, 2 tablespoons honey, and optional 1/4 teaspoon red pepper flakes. Stir to combine.

Add pineapple chunks to the skillet and cook for 1-2 minutes to warm through. Return chicken to the pan and stir everything together so the sauce coats the chicken and pineapple evenly.

Turn off heat and sprinkle sliced green onions over the top. Give it one last gentle stir.

Serve the pineapple chicken mixture immediately over the cooked rice.