The first thing you do is wash and pat the chicken breasts dry. Next, cut the chicken into cubes and put on a plate.

In a large freezer bag, add the rice flour and cornstarch and coat the chicken well.

Add the canola oil to a large saute pan and allow it to get hot. Add the chicken in batches, shaking off the excess cornstarch mixture.

Allow the pieces of chicken to cook, untouched for about 3-4 minutes before turning. Repeat this process until all of the chicken is cooked. Set the chicken aside.

In a mixing bowl, combine the pineapple juice, ketchup, brown sugar, and vinegar and whisk all of the ingredients together. Cook in a pan on medium heat and stir occasionally. This should cook for about 12-15 minutes.

While the sauce is cooking, cut your onion and peppers into large cubes; saute in a hot pan with the pineapple chunks.

Add the chicken to this mixture after cooking down the veggies for a few minutes. Lastly, add the sauce and combine well. I served this with steamed edamame and short-grain brown rice.