Rinse the brown rice under cold water until the water runs clear. Cook the rice according to the package instructions, using a rice cooker or stovetop method.

In a skillet over medium heat, add sesame oil. Once hot, add the bell pepper, carrots, and snap peas. Sauté for about 5-7 minutes until tender.

Add the cooked brown rice to the skillet with the sautéed vegetables. Pour in the soy sauce and honey, stirring well to combine all ingredients. Add the diced pineapple and mix gently.

Divide the pineapple brown rice mixture into bowls. Garnish with chopped green onions and sesame seeds before serving.