Preheat the oven to 425 degrees F.To make the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, 1 tablespoon of the ginger, garlic, and fresno pepper.Heat a large, oven safe skillet over medium high heat. Add 2 tablespoons oil. When the oil shimmers, add the chicken and sear on both sides until lightly golden, about 2-3 minutes. Add the sauce and bring to a boil. Cook for 2-3 minutes or until the sauce thickens slightly. Remove from heat and add the pineapple. Toss the broccoli with the remaining 2 tablespoons oil, remaining 1 tablespoon ginger, sesame seeds, salt and pepper. If your skillet is large enough, add the broccoli to the skillet with the chicken, if not, add to a roasting pan. Transfer both the chicken and broccoli to the oven and cook for 15-20 minutes or until the chicken is cooked through and the broccoli lightly charred. Serve the chicken, pineapple and broccoli over a bed of rice with limes and cilantro. Enjoy!