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Add the beaten eggs, garlic powder, onion powder, salt, pepper, cornstarch, and flour to the chicken. Mix until every piece is evenly coated.
Air fry at 400°F until the chicken is golden brown and cooked through. (You can also deep fry if preferred.)
Heat the oil in a large skillet. Cook the onion and bell peppers for 3–4 minutes, then add the pineapple and cook for 1 more minute.
Add the ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Mix together, then stir in the pineapple juice and brown sugar.
Mix the cornstarch and water together, then stir it into the sauce. Simmer until thickened, then toss in the crispy chicken until fully coated.
Serve over steamed rice and garnish with sesame seeds and sliced green onions.