Directions

1. Heat the sesame oil in a large pot over medium-high heat.
2. Add the ginger and garlic and season to taste with Chinese five spice, salt, and pepper.
3. Add the red bell pepper, Maui onion, and pineapple chunks. Cook until the vegetables have softened and chicken begins to brown.
4. In a small bowl, whisk together the vegetable broth, soy sauce, honey, white miso paste, and chili garlic sauce until smooth.
5. Stir the mixture into the pot and cook over medium-low until it begins to thicken, about 10-15 minutes.
6. Serve over white rice, garnish with sesame seeds, and enjoy!