Step 1

Heat vegetable oil in a large skillet over medium high heat.

Step 2

Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.

Step 3

Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.

Step 4

Heat olive oil in a large skillet over medium high heat. Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes.

Step 5

Serve immediately, garnished with green onions.