In a mixing bowl, whisk together soy sauce, honey, minced garlic, and optional ginger. Add the chicken thighs, cover, and refrigerate for at least 30 minutes.

In a saucepan, combine the remaining marinade with cornstarch. Heat over medium, stirring until thickened, about 3-5 minutes.

Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes on each side until golden brown and cooked through.

Reduce heat and add fresh pineapple. Pour the thickened sauce over chicken and pineapple, cooking for an additional 2-3 minutes.

Serve over jasmine rice or quinoa, garnished with green onions or sesame seeds if desired.