In a small bowl, combine the sauce ingredients.
In a wok or large skillet, heat 2 teaspoons of oil over medium-high heat. Add broccoli, carrots, bok choy, and scallions. Cook for three minutes, then remove them from the wok.
Add the remaining teaspoon of oil and the chicken to the wok. Cook and stir for about 4 minutes, or until chicken is cooked through (no longer pink).
Move the chicken to the edges of the wok and pour the sauce into the middle of the wok. Warm up the sauce and let it thicken a bit, and then add the vegetable mixture and the pineapples. Stir together with the chicken, and serve over brown rice or rice noodles. Serve with additional soy sauce or hot chili sauce if desired.