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Heat oil in a wok or large skillet over high heat.
Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes.
Remove the chicken from the wok and set aside.
Add the onion, red bell pepper, and green bell pepper to the wok and stir-fry for 2-3 minutes.
Add the pineapple chunks, ketchup, rice vinegar, brown sugar, and soy sauce. Stir to combine.
In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Pour the slurry into the wok and stir to thicken the sauce.
Return the chicken to the wok and toss to coat with the sauce.
Season with salt and pepper to taste.
Serve hot over steamed rice.