Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Prepare rice according to package directions; set aside.
Drain pineapple, reserve juice. Mix ¼ cup juice with cornstarch and set aside.
Add oil to large skillet and heat over medium-high heat. Add chicken and brown for 5 minutes.
Add garlic, red bell pepper, onion, ginger and sauté for 3 minutes. Add snow peas, remaining pineapple juice, chicken broth, soy sauce, Teriyaki sauce, honey, and cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F.
Add pineapple, salt, cornstarch mixture, and cook until the sauce thickens.