Pineapple Chicken

Marinate the chicken: In a large bowl, combine ¼ cup pineapple juice, hoisin sauce, and rice vinegar. Add the chicken strips, toss to coat, then cover and refrigerate for 30 minutes to 3 hours. Shortcut: If pressed for time, marinate at room temperature while prepping the vegetables.
Mix the sauce: In a medium bowl, whisk together the remaining ½ cup pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch until smooth. Set aside.
Cook the chicken: Heat 1-2 tablespoons vegetable oil in a large wok or skillet over high heat. Once hot, remove the chicken from the marinade with a slotted spoon (discard marinade) and stir-fry for 4 to 6 minutes, until golden and cooked through. Transfer to a clean plate.
Stir-fry the vegetables: Add another tablespoon of oil to the pan. Stir-fry the onion and bell pepper for 2 minutes, then add the pineapple chunks and garlic. Cook for an additional 2 minutes, until fragrant.
Add the sauce: Whisk the prepared sauce again and pour it into the skillet. Stir continuously as it comes to a gentle boil and thickens, about 3 minutes.
Finish the dish: Return the cooked chicken to the skillet. Toss everything together and cook for 1 to 2 minutes until the chicken is coated in the sauce.
Serve: Garnish with sliced green onions and serve hot over steamed jasmine rice or noodles.