Step 1

Heat 1 tablespoon oil in a large sauté pan over medium-high heat.  Add chicken, season it with a few pinches of salt and pepper.  Sauté for 4-5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside.  Transfer chicken to a clean plate, and set aside.

Step 2

Add the remaining tablespoon of oil to the sauté pan.  Add peppers and onion, and sauté for 3 minutes, stirring occasionally.  Add the pineapple and sauté for 3-4 more minutes, stirring occasionally, until the vegetables reach your desired level of tenderness.  (I like mine with a bit of crisp, not completely soft.)

Step 3

Add the cooked chicken and bbq sauce to the sauté pan with the veggies, and toss everything until combined.  Taste and season with additional salt and pepper as needed.

Step 4

Serve immediately over rice or quinoa (or plain, or whatever sounds good), garnished with your desired toppings.  Or, refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months.