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Dice chicken breast into approximately 1 inch squares and season lightly with salt and white pepper. If adding bell pepper dice them into 1 inch chunks as well.
In a medium bowl whisk brown sugar, vinegar, lemon juice, and soy sauce.
Place chicken pieces on the trivet in your instant pot as best as possible to avoid burning or sticking to the bottom of the pot. Add bell pepper if using.
Dump the entire can of pineapple chunks with juice over the chicken.
Pressure cook on high for six minutes. Allow natural pressure release for 5 minutes, then finish with quick release.
Remove chicken and pineapple from instant pot, and add cornstarch/water mixture to thicken the sauce.
Add all ingredients to a serving bowl, top with cilantro, and serve with rice.