Prepare the Marinade In a medium bowl, whisk together soy sauce, brown sugar, ginger paste, honey, minced garlic, and diced shallot until the sugar dissolves.

Marinate the Chicken Place the chicken tenderloins in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it’s well-coated. Seal or cover and refrigerate for at least 30 minutes, preferably up to 2 hours. Reserve the remaining marinade for later use.

Cook the Chicken Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Place chicken in the skillet and cook for 3-4 minutes per side, or until fully cooked and golden brown. Transfer to a plate and cover to keep warm.

Sauté the Vegetables In the same skillet, add diced red bell pepper and pineapple chunks. Sauté for 4-5 minutes until the vegetables are tender and the pineapple begins to caramelize.

Prepare the Sauce Pour the reserved marinade into the skillet with the vegetables. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the sauce thickens slightly.

Combine and Serve Return the cooked chicken to the skillet, tossing to coat with the sauce and vegetables. Cook for an additional 2-3 minutes to heat through. Serve hot over steamed rice or noodles.