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Cut the chicken breasts into evenly sized bite-sized pieces to ensure uniform cooking. Season lightly with salt and pepper, then toss in cornstarch to coat each piece, setting the stage for a nice crispy exterior when cooked.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and fry until they turn golden brown and are cooked through, about 4-5 minutes. Remove from the pan and set aside.
In the same pan, toss in minced garlic and fresh ginger, cooking just until fragrant. Add the bell peppers and pineapple chunks next; stir-fry for 2-3 minutes to retain some crunch and freshness.
Whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch slurry. Pour this sauce mixture into the pan with the vegetables, stirring well to combine and thicken the sauce.
Return the cooked chicken to the pan and toss everything together to coat evenly in the glossy sweet and sour sauce. Cook for another 1-2 minutes so the flavors meld perfectly.