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Instructions:
Preheat oven 325°F (160°C). Cutting chicken breasts to bite-sized pieces. Season well with salt and pepper.
In a bowl, place the cornstarch. In another, lightly beaten eggs. Dip each piece of chicken in the cornstarch, then in egg. (Yes, yes, in that order)
In a saucepan, heat the canola oil over medium high heat and cook the chicken until lightly browned.
Transfering chicken to greased 9 by 13 Pyrex baking dish. In a medium bowl, combine the pineapple juice, brown sugar, soy sauce, garlic and cornstarch.
Mix well. Adding peppers & pineapple chunk. Pour over the chicken in the Pyrex dish. Bake for 1 hour, stirring gently every 15 min.
Enjoy your lunch!