Method

1. In a medium saucepan, add all of the ingredients for the sauce except for the water and cornstarch. Whisk together and bring to a boil.
   

2. In a small bowl, mix together the water and 1 tablespoon cornstarch. Add to the pan, reduce the heat to low and simmer for 5 minutes. Your sauce should thicken as it simmers.
   

3. Remove it from the heat and set it aside while you make your chicken.
   

4. Add the chicken, cornstarch and salt and pepper to a bag and shake to coat.
   

5. Heat olive oil in a large skillet and add the chicken. Cook over medium-high heat for about 7 minutes, until the chicken is cooked through.
   

6. Add additional olive oil if the chicken begins to stick to the pan.
   

7. Add the chopped bell peppers and onion to the pan and stir to combine. Cook for 2 to 3 minutes, until the veggies are just barely tender.
   

8. Add the pineapple chunks to the pan.
   

9. Pour the sauce into the pan. Stir to combine.
   

10. Bring the pan to a boil over medium-high heat and cook until heated through.
    

11. Serve over SunWhite rice and garnish with green onions and sesame seeds.