Preheat a large skillet over medium heat. Add the olive oil and then add the chicken. Cook just until chicken is no longer pink on the outside, about 5 minutes, stirring occasionally.
2 tablespoons olive oil, 1 pound chicken breasts
Add in the chopped bell peppers. Sauté until tender, about 5 minutes, stirring occasionally.
1 yellow bell pepper, 1 orange bell pepper
While the peppers are cooking, whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, and chili paste. Then whisk in the corn starch.
1/4 cup soy sauce, 1/3 cup pineapple juice, 1 tablespoon brown sugar, 2 garlic cloves, 1 tablespoon minced ginger, 1 teaspoon chili paste, 2 tablespoons cornstarch
Stir in the pineapple and the sauce. Bring to a simmer, and cook until the sauce thickens, about 1 to 3 minutes.
8 ounces pineapple chunks
Garnish with green onions and serve over rice.