In a large skillet over medium high heat, add oil. Once oil is heated through add in cut up chicken. Season with 1/4 tsp each of salt & pepper. Cook until no longer pink and chicken is cooked through. Remove to a plate and set aside.
In same skillet, add additional 1 TBS cooking oil. Add in chopped bell peppers and onions. Cook until softened. Add in garlic and cook 1 more minute.
Add in pineapple chunks, soy sauce, honey, and rice wine vinegar. Season with additional 1/4 tsp salt & black pepper.
In small dish, stir together water and corn starch. Add to skillet with vegetables and sauce to thicken. Add back in cooked chicken and stir to coat. Serve over cooked rice or noodles. Enjoy.
My Rice: Bring 1 cup of water, 1 cup of chicken broth, and 1 TBS of butter to a boil over high heat n a medium sauce pan. Stir in 1 cup of white long grain rice. Lower heat to a low setting, place lid on pot, and cook for 20 minutes.
