In a small bowl, whisk together the sauce ingredients: 3/4 cup pineapple juice, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and 1 tablespoon of cornstarch. If the pineapple juice is insufficient, add water to reach the required amount.

Prepare the vegetables by slicing the onion and chopping the bell pepper into bite-sized pieces.

In a separate bowl, season the chicken pieces with garlic powder and pepper. Add 3 tablespoons of cornstarch, tossing the chicken until evenly coated.

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Allow the pan to become hot before cooking the chicken. Work in two batches to avoid overcrowding the pan. Sear the chicken for about 4 minutes on one side, flip, and cook for an additional 3-4 minutes until golden brown and fully cooked (internal temperature of 165°F). Add the remaining tablespoon of olive oil for the second batch, if needed. Transfer the cooked chicken to a plate.

If the skillet seems dry, add a teaspoon of olive oil. Sauté the pineapple tidbits for about 1 minute without stirring to develop a slight caramelization.

Stir in the bell pepper and onion, cooking for about 3 minutes until tender-crisp. Stir occasionally to prevent sticking.

Return the chicken to the skillet and pour in the prepared sauce. Cook for 1-2 minutes, allowing the sauce to thicken. Remove from heat once the dish is ready and serve immediately with steamed rice or noodles.