Step 1

Coat the Chicken: In a bowl, combine the diced chicken with cornstarch, salt, and white pepper. Toss until the chicken is evenly coated.

Step 2

Sear the Chicken: Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (work in batches if needed). Sear for a few minutes on each side until browned and cooked through. If the pan looks dry at any point, add a little more oil to keep the chicken from sticking. Transfer to a paper towel-lined plate and set aside.

Step 3

Sauté the Veggies: Add the onion to the same pan and sauté for 1–2 minutes, until it starts to soften. Then add the bell peppers and cook for another 3–4 minutes, or until the veggies are tender-crisp and slightly charred on the edges. (Cook the vegetables to your liking—if you prefer them crisp (like I do), keep the cook time shorter. For softer veggies, sauté a few minutes longer.)

Step 4

Add Sauce & Simmer: Return the cooked chicken to the pan with the veggies. Pour the pineapple teriyaki sauce over everything and add the pineapple. Toss well to combine. Let everything simmer in the sauce for 2–3 minutes, until heated through and nicely coated.