Prepare the rice according to package instructions.
In a large skillet or wok, heat sesame oil over medium-high heat.
Add the diced chicken to the skillet, season with salt and pepper, and cook until browned and cooked through.
Stir in the sliced bell pepper and broccoli florets, cooking until tender-crisp.
Pour in the teriyaki sauce and pineapple chunks, stirring to coat everything evenly.
Allow the mixture to simmer for a few minutes, letting the sauce reduce slightly.
Assemble the bowls by placing rice at the bottom and topping with the chicken and vegetable mixture.
Garnish with sliced green onions before serving.
