Begin by cutting the chicken into bite-sized pieces. In a medium bowl, combine soy sauce, honey, and garlic powder, mixing thoroughly. Add the chicken to the marinade, ensuring it's well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, rinse the rice under cold water until the water runs clear. Combine the rinsed rice with the appropriate amount of water or chicken broth and a pinch of salt in a medium pot. Bring to a boil, then reduce to low and cover. Let it simmer for about 15 minutes until tender and fluffy.

In a large skillet, heat the oil over medium heat. Once hot, add the marinated chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through.

Once the chicken is browned, stir in the chopped bell pepper and diced pineapple. Cook for an additional 3 to 4 minutes.

Add the cooked rice to the skillet, mixing everything together and heating through for another 2 to 3 minutes.