Heat one tablespoon of the olive oil in a large skillet over high heat and add chicken pieces, salt, and pepper. Cook until the chicken has lightly browned and is no longer pink. Remove the chicken from the skillet and set it aside for now.

Separate the pineapple chunks and pineapple juice. You will need both for this recipe.

Place the pineapple juice in a separate bowl and stir in cornstarch. Stir until no lumps remain. Set juice aside for a later step.

Add the remaining one tablespoon of olive oil to the frying pan and cook the green pepper, red pepper, pineapple chunks (not juice), minced ginger, and minced garlic over medium-high heat until peppers have started to soften slightly. Stir this often, so everything is cooked evenly.

Remove the vegetable mixture from the skillet and set it aside for now.

Stir together the BBQ sauce, soy sauce, brown sugar, and apple cider vinegar until mixed well in a separate medium bowl. Add the BBQ sauce mixture and pineapple juice mixture to the skillet over medium-low heat and simmer for 5 minutes until the sauce thickens. Stir well during this process as the sugar in the mixture makes it easier to burn.

Add the chicken and vegetables back into the skillet (with the sauce) and coat well to mix. Continue to
cook for an additional 2-3 minutes to thoroughly combine.

Just before serving, sprinkle with chopped green onion.