Cook rice per package instructions; set aside. Combine garlic powder, cayenne, brown sugar, salt, nutmeg, and ginger in a small mixing bowl. Mix until blended.
Preheat oil in skillet. Sauté chicken over medium-high heat.
When done, remove chicken from skillet and set aside. Chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F. Reduce heat on skillet to medium-low.
Combine the seasoning with the honey, soy sauce and pineapple juice. Whisk so that seasonings do not clump. Add liquid to the skillet and bring to a low boil.
Mix cornstarch and water until you have a smooth paste. Slowly add to the simmering juice mixture, whisking to prevent lumping. Simmer for 2 minutes or until thickened and clear. Add the pineapple and return chicken to the skillet with the sauce. Serve over rice.