Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, cut pineapple into 1/4-inch pieces. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the carrot into 1/4-inch pieces (use whole carrot for 4 ppl). Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl). Thinly slice green onions. Pat chicken dry with paper towels, then cut in half. (NOTE: Cut larger tenders into thirds.)

Heat a large non-stick pan over medium-high heat. While the pan heats, add chicken to a large bowl. Drizzle with half the sesame oil, then season with salt and pepper. Sprinkle with cornstarch, then toss to coat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken to the pan. Sear, flipping halfway, until golden-brown and cooked through, 5-6 min.\*\* (TIP: Don't overcrowd the pan; cook chicken in two batches if needed!) Transfer chicken to a plate. Carefully wipe pan clean.

Heat the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring for 1 min. Add peas and half the green onions, then season with salt. Cook, stirring often, until onions soften, 2-3 min. Add rice, then drizzle half the soy sauce over top. Stir to combine. Season with salt and pepper. Cook, stirring occasionally, until rice is slightly crispy and veggies are tender, 3-4 min.

While the veggies cook, heat another large pan over medium-high heat. When hot, add remaining sesame oil, then peppers and yellow onions. Cook, stirring often, until veggies soften slightly, 3-4 min. Add pineapple, sweet and sour sauce and remaining soy sauce, then season with salt. Bring to a simmer. Add chicken, then stir to combine. Cook until sauce thickens, 1-2 min.

Divide rice and chicken between plates. Sprinkle remaining green onions over top.