Rinse and dry the Skinless Chicken Breast (2). Half and slice the skinless chicken breasts into 3/4 to 1 inch chunks.
Because the White Rice (2 cup) takes about 20 minutes to cook, start cooking the rice according to the cooking instructions.
Combine the chopped chicken breasts, Canola Oil (1 tablespoon), Soy Sauce (2 tablespoon), and Corn Starch (3 tablespoon) in a medium bowl and allow to stand for about 10 minutes. Meanwhile, you can move on to the next step.
Chop the Red Bell Pepper (1), Yellow Bell Pepper (1/2) , Onion (1), Scallion (1 tablespoon), Pineapple (1 1/3 cup), and Jalapeño Pepper (1).
For the sauce, whisk together the Pineapple Juice (1/2 cup), Orange Juice (1/2 cup) , Soy Sauce (2 tablespoon), Brown Sugar (1/4 cup), Apple Cider Vinegar (1/4 cup), Ketchup (2 tablespoon) , and Corn Starch (1 tablespoon).
Heat Canola Oil (1 tablespoon) in a 12 inch nonstick skillet and set to to medium heat and then cook the chopped Skinless Chicken Breasts in two batches. About 2-3 minutes per side.
Set the cooked skinless chicken breastsaside and heat the remaining Canola Oil (1 tablespoon) in the pan. Cook the chopped onion until they start to turn golden brown.
Add the chopped red bell pepper, yellow bell pepper, jalapeño pepper and Salt (to taste). Cook for another 3-5 minutes until the peppers soften.
Add the chopped pineapple and cook for another 2-3 minutes.
Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.
Add the cooked skinless chicken breasts to the skillet , so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through. Serve over your White Rice.
Garnish with chopped scallion and enjoy!