Prepare and cook the rice to fluffy perfection. While cooking, prepare the fresh pineapple, garnishes, and toast the sesame seeds in a dry pan over low heat for maximum aroma.

Whisk together the soy sauce, brown sugar, honey, gochujang, ginger, garlic, rice vinegar, and toasted sesame oil until the sauce is smooth and well-integrated.

Reserve half of the sauce. Toss the cubed chicken in the remaining half and marinate for 15 minutes at room temperature (or up to 2 hours in the fridge).

Heat 2 tablespoons of oil in a large pan over medium-high heat. Sear the chicken in batches for 8–10 minutes, tossing until cooked through and deeply caramelized.

Wipe the pan. Add the cubed pineapple and cook for 3–5 minutes until the edges are golden, then remove from the pan.

Simmer the reserved sauce. Whisk in the cornstarch slurry and cook for 1–2 minutes until a rich, glossy glaze forms. Return the chicken and pineapple, tossing to coat.

Assemble the bowls with hot rice, the glossy teriyaki chicken and pineapple mixture, and garnish generously with sliced green onions, mixed toasted sesame seeds, and extra red chilies if desired.

Serve immediately, perhaps with an extra side of the thick sauce from the pan.