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Cut the chicken into bite size cubes, season with salt and pepper then set aside.
Preheat a large skillet to medium high heat and add 1 tbsp avocado oil.
Once hot add the chicken and cook for 7-10 minutes, stirring occasionally, until fully cooked.
Meanwhile, slice the peppers into large chunks and set aside.
Once the chicken is cooked add the peppers to the skillet and mix well.
Saute for about 5 minutes until the peppers begin to soften.
Add 1 cup of pineapple juice (from the can), soy sauce, ketchup, dijon mustard, rice vinegar, sesame oil, sriracha, minced garlic, ginger powder, and pepper in a medium-sized bowl then mix well until everything is well incorporated.
Add the sauce and 1 cup chopped fresh pineapple (from the can) to the skillet and mix.
Let it simmer for about 7-10 minutes, stirring occasionally, so that the sauce thickens and everything is well covered.
Serve with rice and top with a little bit of fresh pineapple & enjoy!