✓ Begin by cutting the chicken breast into cubes, about 1 inch in size for even cooking.

✓ Place the chicken in a bowl; sprinkle with salt and pepper to season it well.

✓ If you want to enhance flavor, mix 1 tablespoon of soy sauce and 1 teaspoon of cornstarch into the chicken cubes. Toss them gently until they are evenly coated.

✓ Cover the bowl and let marinate for at least 30 minutes in the refrigerator.

✓ In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

✓ Once the oil is hot (you should see some wisps of smoke), add the marinated chicken cubes.

✓ Stir-fry for about 5 minutes or until the chicken turns golden brown and crispy. Be careful not to overcrowd the pan; do this in batches if necessary.

✓ Add another tablespoon of oil to the same pan, then add the chopped bell peppers.

✓ Sauté for about 2-3 minutes or until they start to soften.

✓ Return the fried chicken to the pan with the bell peppers.

✓ Stir in the pineapple chunks and cook for another minute to heat them through.

✓ In a separate bowl, mix 1/4 cup of soy sauce, 1/2 cup of vinegar, and 1/2 cup of sugar until well combined.

✓ Add 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water to form a slurry. This helps prevent lumps in the sauce.

✓ Pour the sauce into the pan along with the chicken and peppers.

✓ Bring it to a boil, then reduce heat to medium-low and let simmer for about 3-4 minutes or until the sauce thickens slightly and coats the ingredients evenly.

✓ Give the sauce a quick taste to check if it’s sweet enough. Adjust with more sugar if needed.