In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until they are golden brown and cooked through.

Add the diced bell pepper to the skillet and sauté for an additional 3-4 minutes until the pepper is tender.

Stir in the pineapple chunks, soy sauce, honey, garlic powder, ginger powder, and black pepper. Cook for another 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld.

Serve the pineapple chicken over the cooked rice and garnish with sliced green onions.