Begin by patting the chicken breast pieces dry with a paper towel. In a mixing bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.

While the skillet is heating, prepare the sauce. In a separate bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, minced garlic, ginger, and sesame oil until fully combined.

Carefully add the coated chicken pieces to the hot skillet in a single layer. Cook for about 6-8 minutes, or until each piece is golden brown and cooked through.

In the same skillet, add sliced bell peppers and stir-fry them for about 2-3 minutes over medium heat.

Pour the prepared sauce over the chicken and bell peppers in the skillet. Stir to evenly coat the chicken and vegetables with the sauce.

To achieve that glossy finish, stir in a cornstarch slurry made from a bit of cornstarch mixed with water.

Finally, add fresh pineapple chunks to the skillet, stirring gently to incorporate them into the Pineapple Chicken.