In a large pan or wok, heat the vegetable oil over medium-high heat.

Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.

Add the minced garlic, bell pepper, and snap peas to the pan. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender.

Add the pineapple chunks, soy sauce, and honey, stirring well to combine.

Cook for an additional 2-3 minutes until heated through.

Serve the stir-fry over cooked rice.