Step 1

Season the chicken thighs with salt and black pepper.

Step 2

Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned on both sides and nearly cooked through, about 5-6 minutes. Remove from the pan. (The chicken will finish cooking later.)

Step 3

Add the bell pepper to the skillet and sauté until tender, about 5 minutes.

Step 4

Add the chicken back to the pan and add the pineapple chunks. Stir well to combine.

Step 5

Add the garlic and ginger to the pan and stir to mix through.

Step 6

In a small bowl, whisk together the sauce ingredients: pineapple juice, soy sauce, brown sugar, cornstarch and red pepper flakes.

Step 7

Add the sauce to the pan and stir to coat evenly. Cook for 1-2 minutes, until the sauce is slightly thickened and everything is warmed through and cooked.

Step 8

Serve immediately over rice with desired garnishes.