In a bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper to make the teriyaki marinade.

Place chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the rest for later. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours) to marinate.

Heat vegetable oil in a large skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from pan and let rest.

In the same skillet or pan, add pineapple chunks, bell peppers, and onion. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender and lightly charred.

Pour reserved teriyaki marinade into the skillet with vegetables. Bring to a boil, then reduce heat and simmer for 2-3 minutes until slightly thickened.

Slice cooked chicken breasts and return them to the skillet, coating them with the teriyaki sauce and vegetables.

Serve Hawaiian Style Teriyaki Chicken over cooked rice, garnished with additional pineapple chunks if desired.