In a large skillet, combine the oil, chicken, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili paste, butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the chicken gets crispy.Mix in the peppers, 3/4 cup pineapple, and cashews. Cook another 2-5 minutes. Pour over the tamari and honey. Cook until the sauce coats the chicken, 2-3 minutes. Remove from the heat.In a bowl, toss 3/4 cup pineapple with the cilantro and basil. Serve the chicken, peppers, and sweet chili sauce over bowls of rice. Top with the pineapple/cilantro/basil. Add the chopped green onions, and if desired, serve with sweet Thai chili sauce and sesame seeds. Enjoy!