Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 6-7 minutes per side, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice the chicken into thin strips.

Prepare the Teriyaki Sauce:
In the same skillet, add the teriyaki sauce, soy sauce, sesame oil, honey (if using), and grated ginger. Bring to a simmer over medium heat, stirring occasionally. Let the sauce simmer for about 3-5 minutes until it thickens slightly. Once thickened, add the sliced chicken back into the skillet, toss to coat, and simmer for an additional 2-3 minutes. Remove from heat.

Prepare the Pineapple Bowls:
Cut the pineapple in half lengthwise. Use a sharp knife to carefully carve out the flesh, leaving about 1-inch of pineapple around the edges to create a bowl. Chop the pineapple flesh into small chunks and set aside.

Assemble the Bowls:
Spoon the teriyaki chicken into the hollowed-out pineapple halves. Top with chopped red bell pepper, green onions, and chopped pineapple chunks. If desired, sprinkle with shredded carrots for extra color and texture.

Garnish and Serve:
Garnish with sesame seeds and additional green onions. Serve immediately and enjoy!