Sweet Onion and Pineapple Chicken Teriyaki

• 2 tablespoons sesame oil, divided
• 2 large skinless, boneless chicken breast halves, cubed
• salt and ground black pepper to taste
• 1 large bell pepper, cut into 1/2-inch squares
• 1/2 sweet onion, cut into 1/2-inch squares
• 1 cup teriyaki sauce
• 1 cup chicken broth
• 1/2 sweet onion, chopped
• 1 teaspoon garlic powder
• 1/2 cup cashew pieces
• 3 dashes Asian-style hot sauce, or to taste (optional)
• 1 cup frozen pineapple chunks, thawed
• 4 slices Swiss cheese, cut into strips

1. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
2. Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
3. Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
4. Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.