Step 1

Season the chicken pieces with salt and pepper evenly on both sides. Heat the oil in a large skillet and add the chicken pieces. Brown them for 4-5 minutes until they are evenly browned, but not completely cooked through. Remove from the pan and cover with foil to keep arm.

Step 2

Add the remaining 1 Tablespoon of the oil to the pan, stir in the bell peppers, chunks of pineapple, chopped fresh ginger, and minced garlic. cook for about 5 minutes, until the veggies are soft. Remove the veggies from the skillet.

Step 3

Next mix the barbecue sauce, soy sauce, brown sugar, and rice vinegar together and add to the hot pan. Bring to a simmer.

Step 4

Whisk together the cornstarch and pineapple juice until it is smooth. Stir into the barbecue sauce mixture. Cook for a few minutes, until it starts to thicken.

Step 5

Add the chicken and bell pepper mixture back to the pan and cook for about 5 more minutes until everything is hot and the chicken is cooked through.

Step 6

Best served immediately over rice.