Whisk together pineapple juice, soy sauce, honey, garlic, and ginger in a small bowl.
Create a slurry by mixing cornstarch and water in a separate small dish.
Cut chicken into uniform, bite-sized pieces and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken pieces to the skillet and cook until browned and fully cooked through.
Pour the sauce mixture into the skillet and bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Add pineapple chunks and toss to coat and heat through.
Serve immediately over cooked jasmine rice.
Garnish with sliced green onions and sesame seeds.