Step 1

Prepare the sauce by combining all sauce ingredients in a bowl and whisking until well combined. Set aside.

Step 2

Place the ½ cup cornstarch in a medium mixing bowl.

Step 3

In another medium mixing bowl, whisk together the eggs, salt and pepper.

Step 4

Coat the chicken pieces first in the cornstarch and then in the eggs, gently shaking off any excess.

Step 5

Heat the 2 tablespoons olive oil in a large skillet (a cast iron skillet works well) over medium heat. Once hot, use tongs to add the coated chicken pieces to the pan. Cook until the chicken is browned and cooked through, flipping to help the chicken cook evenly, about 10 minutes. Be gentle when flipping the chicken pieces to keep the coating on the chicken. Transfer the chicken to a clean plate.

Step 6

Add the remaining 1 tablespoon olive oil to the skillet. Add the bell peppers and onions to the pan and cook, stirring often, for 4-5 minutes, until softened.

Step 7

Add the pineapple to the pan. Give the sauce one more whisk and then pour it into the skillet. Cook, stirring, for 1-2 minutes until the sauce thickens. Gently stir the cooked chicken into the sauce. Remove the pan from the heat.

Step 8

Serve over rice, garnished with sesame seeds, or as desired.