Dry the chicken pieces with paper towels and season with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat, then cook the chicken until browned.

Deglaze the pan with chicken broth, add minced garlic and ginger, cooking until fragrant.

In a bowl, combine pineapple juice, soy sauce, remaining broth, hoisin sauce, and brown sugar; pour this mixture into the skillet.

Bring to a simmer, then thicken the sauce by adding a cornstarch slurry (cornstarch mixed with cold water).

Garnish with sesame seeds before serving.