While the quinoa cooks (which takes about 15 minutes and can happen in the background), prepare all your ingredients: mince the garlic, grate the ginger, juice the lime, slice the green onions, julienne the carrot, slice the bell pepper into quarter-inch strips, and measure out all remaining ingredients. Start cooking the rinsed quinoa in 4 cups of water according to package directions—this will be ready by the time you finish cooking the chicken and vegetables. Having everything prepped and ready (mise en place) means you can move quickly through the cooking steps without scrambling.

In a medium saucepan, combine the pineapple juice, soy sauce, water, honey, rice vinegar, minced garlic, grated ginger, and chili paste. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes until the sauce reduces slightly and thickens. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the simmering sauce. Cook for another 1-2 minutes until the sauce reaches a glossy, thickened consistency that coats a spoon. Remove from heat and stir in the toasted sesame oil. I like to taste the sauce at this point and adjust the balance—if it's too salty, add a splash more pineapple juice; if it needs more depth, add another splash of soy sauce.

Heat the coconut oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding the pan, add the bite-sized chicken pieces and cook for 4-6 minutes, stirring occasionally, until they're golden brown on the outside and cooked through (internal temperature of 165°F). Don't move the chicken too much in the first couple of minutes—let it develop that golden crust, which adds flavor through browning. Once cooked, transfer the chicken to a clean plate and set aside.

In the same skillet (no need to clean it—those browned bits add flavor), add the snap peas, julienned carrot, and sliced red bell pepper. Cook over medium-high heat for 4-6 minutes, stirring frequently, until the vegetables are tender-crisp and lightly caramelized at the edges. You want them to retain some crunch and bright color, so don't overcook them. This quick cooking preserves the vegetables' texture and fresh flavor.

Return the cooked chicken from Step 3 to the skillet with the vegetables. Pour in the teriyaki sauce from Step 2 and stir everything together gently but thoroughly, coating all the chicken and vegetables evenly with the glossy sauce. Let it simmer together for 1-2 minutes so the flavors meld. Remove from heat and finish with a squeeze of fresh lime juice to brighten all the flavors.

Divide the cooked quinoa from Step 1 among serving bowls, creating a base for each bowl. Top each portion with a generous serving of the teriyaki chicken and vegetable mixture from Step 5. Arrange the edamame, shredded red cabbage, and fresh cilantro on top of each bowl, then sprinkle with green onions and toasted sesame seeds. Serve immediately while the chicken and sauce are still warm against the fluffy quinoa.