Instructions

1. In small saucepan combine pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup and 1 tablespoon cornstarch. On low heat simmer until thickened; whisking frequently. Cover and remove from heat.
2. In large Ziploc bag combine chicken and 1/3 cup cornstarch. Shake until coated. Heat vegetable oil in large skillet over medium high heat. Add chicken; shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through; about 4-5 minutes. Reduce heat if needed so chicken does not over brown or stick to the pan. Remove chicken to plate.
3. Add 1 tablespoon of oil to skillet over medium high heat. Add onion and cook for 1-2 minutes. Add peppers to skillet and cook for additional 2-3 minutes stirring frequently. Reduce heat to low; add chicken back to pan with peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple, red pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.