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1
Dice the pepper and onion into small pieces (about 1 cm).
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2
In a large mixing bowl, combine the diced pepper and onion, pineapple (including all juice from the can), brown sugar, ketchup, vinegar, and 1 tablespoon cornstarch.
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3
Stir well and allow to sit.
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4
Combine 2 tablespoons cornstarch, flour, garlic, and salt in a small bowl and set aside.
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5
Slice the chicken into nugget-sized pieces (about 2x2x1 cm).
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6
In a plastic bag, shake the chicken with 1 tablespoon of wok oil, then add the flour mixture and shake until well coated.
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7
Heat the remaining tablespoon of oil over medium-high heat in a large nonstick frying pan.
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8
Brown the chicken well on all sides, about 10 minutes total.
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9
Add the remaining ingredients from the large bowl.
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10
Add crushed red pepper if desired.
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11
Bring to to a boil, then turn the heat to low and allow to simmer covered for 15-20 minutes.
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12
The sauce should thicken and the chicken will be cooked through.
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13
Serve over rice.
