All of these measurements are guestimates. I don't really measure when I cook. Feel free to adjust to meet your tastes.
3/4 cup flour
2 tsp paprika
2 tsp cayenne pepper
2 tsp salt
4-6 chicken breasts, cut into bit-sized chunks
1/4 cup butter
2 tbsp olive oil (you can cut the qty of butter and use more olive oil, but I like the butter taste)
3/4 cup brown sugar
1 tbsp cornstarch
1 tsp ground ginger
1/4 cup vinegar
2 tbsp teriyaki sauce
1 20 oz canned pineapple bits (or chunks or rings)
1 green or red bell pepper cut into thin strips
Drain pineapple juice into separate container.
Combine flour, paprika, cayene pepper and 1 tsp salt in a resealable plastic bag. Add chicken and seal tightly. Shake until coated. Heat butter and olive oil in a large skillet. Add chicken, cook until lightly browned all over.
Mix brown sugar, cornstarch, ginger and 1 tsp salt in a sauce pan. Stir in pineapple juice, vinegar and teriyaki sauce. Bring to a boil, and simmer until chicken is done.
To chicken, add pineapple and green or red pepper. When pineapple is warmed through, add sauce. (I usually have to combine the two in a 9 x 13 baking dish because my skillet isn't big enough.)
I serve with brown rice and a big glass of milk. Although it is surprisingly tasty with a bloody beer. Oh, and a couple of tips: If you think the sauce is too sweet, add a tablespoon or so of soy sauce. If it isn't sweet enough add more teriyaki sauce or brown sugar. The coating on the chicken has a small kick to it, if you're worried about it being too hot, cut the paprika and cayenne pepper in half or use only paprika.