In a large bowl, whisk together pineapple juice, soy sauce, honey, lime juice, sesame oil, garlic, red pepper flakes, ginger, and black pepper.
Stir in cubed chicken, cover, and marinate in the fridge for at least 30 minutes, but preferably 8 hours.
Heat extra virgin olive oil in a large non-stick skillet over medium-high heat.
Remove chicken from marinade with a slotted spoon, reserving the marinade in the bowl.
Add chicken to the hot pan and cook, stirring occasionally, until golden and cooked through, about 5 minutes.
Transfer chicken to a clean bowl.
In a small bowl, whisk together cornstarch and orange juice (this is our slurry). Set aside.
Pour reserved marinade into the hot pan, then whisk in the slurry.
Bring to a boil, whisking constantly until slightly thickened, about 1 minute.
Remove from the heat, add chicken back to the pan and stir to combine.
Serve with optional garnishes, rice, and enjoy!