Cut the chicken breasts into bite-sized, 1-inch pieces and set aside.

In a large bowl, whisk together the teriyaki sauce, olive oil, honey, and sweet chili sauce until smooth. Add the chicken and toss well so every piece is coated. Transfer the chicken and marinade to a gallon-size Ziplock bag, seal, and refrigerate for about 3 hours.

When the chicken is done marinating, preheat the oven to 450°F and lightly grease a large baking sheet.

Slice the red and green peppers into thin strips and place them in a large bowl.

Add the drained pineapple to the peppers, drizzle with a little olive oil, season with salt and pepper, and toss to combine.

Add the marinated chicken to the bowl along with about ½ cup of the marinade, then toss everything together until evenly mixed.

Spread everything out on the prepared baking sheet. Bake for 7 minutes, flip everything over, then return to the oven for another 8-10 minutes, or until the chicken is cooked through.

Sprinkle with sesame seeds and serve warm over rice or noodles.