Step 1

In a small mixing bowl whisk together the white granulated sugar sweetener, brown sugar sweetener, apple cider vinegar or rice vinegar, no sugar added ketchup, soy sauce, sesame oil, and  garlic.

Step 2

In a large skillet or wok heat 1 Tbsp of oil on medium high to high heat.

Step 3

Put 1/2 cup cornstarch into a large ziplock bag.

Step 4

Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.

Step 5

Place the coated chicken pieces into the skillet with the hot oil.

Step 6

Cook the chicken for 5-6 minutes while flipping the pieces over so both sides get cooked. If  more oil is needed spray the top of the chicken pieces with canola cooking spray and continue cooking until chicken is cooked through and golden brown.

Step 7

Remove chicken pieces onto a baking sheet.

Step 8

Spray the same skillet or wok with non stick cooking spray. Add the bell peppers, and onion. Cook for 2 minutes, until crispy, yet tender.

Step 9

Add sauce and stir to coat the pieces and cook for 30 seconds.

Step 10

Add the pineapple and chicken pieces back in and stir until the sauce thickens and is bubbling, about 6-8 minutes.

Step 11

Remove from heat. Let it sit for 5 minutes to allow the sauce to thicken then serve immediately.