Chop your chicken in to 1-2 inch sized cubes.

Preheat your large pan on medium heat. Once hot, add 1 tbsp sesame oil and chicken. Brown chicken until cooked thoroughly.

While chicken is cooking, chop onion and bellpepper and drain the juice from the pineapple chunks (I saved the juice and added to my kombucha.) Mince garlic and ginger as well.

In a medium sized bowl, mix together chili sauce, sriracha, honey, vinegar, minced garlic, ginger and arrowroot starch. Let sit while you cook the rest of the meal.

Once chicken is cooked thoroughly, remove from pan. Add another tbsp of sesame oil and add in onion and bell peppers.

Cook until desired "doneness," I like about 5-7 minutes. (I prefer mine to have a bit more crunch versus being limp.) Add in pineapple chunks, chicken and sauce. Cook for another 2 minutes and turn off heat.

If you find the sauce is not thick enough for your liking, add 1 tsp more of arrowroot starch at a time until the sauce has thickened to your liking.