1/4 whole pineapple, peeled, cored, cut into 1-inch pieces, 1/4 cup juice reserved
2 tablespoons vegetable oil
4 scallions, thinly sliced, white and green parts separated
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
Cooked white or brown rice for serving
Combine the cornstarch, salt and pepper in a medium bowl and toss the chicken into the mixture coating evenly.
For the sauce, whisk the brown sugar, ketchup, soy sauce, rice vinegar and pineapple juice in a small bowl.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat and add the chicken. Cook the chicken until it has browned and is almost cooked through, about 2-3 minutes per side. Remove the chicken from the wok and transfer to a plate.
Add the remaining oil to the wok. Sauté the white parts of the scallions with the ginger and garlic until fragrant, about 1 minute. Add the peppers sautéing until they begin to soften, about 3 minutes. Add the pineapple, chicken and sauce simmering until it has thickened, about 2-4 minutes. Toss in the scallion greens and serve with rice.