Heat vegetable oil in a large skillet over medium high heat.

Cut chicken into roughly 1" chunks.

Take each piece of chicken and coat in flour (shaking off excess), then dip in egg and then coat in corn starch (if needed, press the corn starch in to the chicken to make sure it sticks).

Cook chicken in the oil, several pieces at a time until golden and crispy (about 2 minutes per side).

Drain chicken on paper towels.

Remove the seeds and top of the pepper and cut in to 1" pieces

Cut onion into roughly 1" pieces.

Heat olive oil in a skillet over medium high heat.

Cook pepper, onion and pineapple, stirring occasionally, until tender.

Add in chicken and chili sauce until well combined, about 1-2 minutes.

If sauce doesn't appear thick enough, make a slurry of 2 tablespoons of corn starch and 2 tablespoons of water and add to skillet and continue stirring.

Serve over rice and garnish with sliced green onions