Start by cooking the brown rice according to the package instructions. Set aside once done.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook the chicken until browned and cooked through, about 7-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the red pepper, broccoli florets, zucchini, and red onion. Season with the remaining salt and pepper. Sauté the vegetables for about 5-7 minutes until they're tender but still vibrant.
In a bowl, whisk together the pineapple juice, rice vinegar, honey, crushed red pepper, tomato paste, soy sauce, and additional rice vinegar. Pour this mixture into the skillet with the vegetables and bring to a simmer.
Add the cooked chicken back into the skillet and stir to coat everything in the sauce. Let it simmer together for another 2-3 minutes, allowing the flavors to meld.
Divide the cooked rice among your meal prep containers. Top with the sweet and sour chicken and vegetable mixture. Seal the containers and let them cool before storing in the fridge.
