Pineapple Sesame Chicken

This recipe is based on my friend Jeff's delicious meal, with many changes by me.

Ingredients
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon red curry powder
2 large skinless, boneless chicken breast halves - cut into chunks
vegetable oil
4 tablespoons teriyaki sauce
1 can pineapple chucks in their own juice
1 bag frozen veggies (broccoli, snow peas, red peppers, carrots, etc.)
1 tablespoon sesame oil

In a large resealable plastic bag, combine flour, sesame seeds, black pepper, five-spice powder, and red curry powder. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat vegetable oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Drain pineapple (reserve juice).Pour pineapple juice in sauce pan on medium heat. Add 1/2 cup water, teriyaki sauce, sesame oil and remaining flour coating from plastic bag. Bring to a boil, stir with a whisk and reduce (about 15 minutes). Combine chicken, frozen vegetables, pineapple chucks and sauce (toss to mix) into a 9 x 13 pan and cook in oven at 350 degrees for 30 minutes.

Serve with rice and Chinese noodles.