Prepare the Chicken: Season the chicken pieces generously with salt and let them sit for 10-15 minutes while you prep the other ingredients. Blot dry with a paper towel to remove excess moisture.
Cook the Chicken: Heat 2 tablespoons of coconut oil in a large skillet over medium heat. When shimmering, add the chicken and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove from the pan and set aside.
Sauté the Vegetables: Melt the remaining tablespoon of coconut oil in the same pan. Add the chopped onion and cook for 3-4 minutes until just softened. Stir in the bell peppers, garlic, and ginger, and sauté for another 2-3 minutes.
Deglaze the Pan: Add the soy sauce and scrape up any browned bits stuck to the bottom of the pan.
Combine Ingredients: Stir in the cooked rice, honey, cubed pineapple, and the cooked chicken. Reduce the heat to low and cook for about 5 minutes, stirring occasionally, until heated through.
Final Touches: In the last few minutes of cooking, stir in the frozen peas and lime juice.
Serve: Garnish with fresh green onions and sesame seeds, if desired. Serve warm and enjoy!