In a bowl, combine pineapple juice, soy sauce, cornstarch, and ginger. Add chicken pieces and marinate for 15 minutes.

In a pot, bring 2 cups of water to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.

Add bell pepper, carrots, and snap peas to the skillet. Stir-fry for 5 minutes until vegetables are tender. Add pineapple chunks, brown sugar, rice vinegar, and sesame oil. Cook for another 3-5 minutes.

Serve the chicken and vegetable mixture over the cooked rice. Enjoy your meal!