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Preheat oven to 325 degrees Fahrenheit. Cut 4 boneless skinless chicken breasts into bite-sized pieces and season with Salt and pepper to taste.
Put the 1 ½ cups cornstarch in one bowl and 3 beaten eggs in another. Dip the chicken into cornstarch then coat in egg mixture.
Heat the ¼ cup canola oil in a large skillet over medium-high heat and cook the breaded chicken until browned. Place the chicken in a 9x13-inch greased baking dish.
In a medium-sized mixing bowl, whisk together 1 cup pineapple juice, ½ cup brown sugar, ⅓ cup soy sauce, 1 teaspoon minced garlic, and ½ tablespoon cornstarch. Add the 1 chopped red pepper and 1 (20-ounce) can pineapple tidbits,.
Pour the mixture over the chicken and bake for 1 hour stirring the the chicken every 15 minutes or so to coat them in the sauce.