Cook 24 ounce bag popcorn chicken (obviously cook the chicken - not the bag) in the oven or air fryer as per the instructions on the package. Once cooked, set it aside.
In a large wok or skillet over medium heat, add 1 Tablespoon vegetable oil and let it heat up.
When the oil is hot, add 1 green bell pepper, large diced, 1 red bell pepper, large diced and 1 cup sweet onion, large diced . Cook them until they start to get a little charred and soften, which should take about 5-8 minutes. Stir occasionally during this time.
To the skillet, add 1/3 cup water, 1/3 cup pineapple juice, 1/3 cup white vinegar, 2/3 cup granulated sugar, 2 1/2 Tablespoons ketchup and ½ teaspoon salt and bring it to a simmer.
In a small bowl, combine 1 Tablespoon water with 1 Tablespoon cornstarch.
Once the mixture in the skillet starts simmering, slowly pour in the cornstarch mixture while constantly whisking. Keep whisking until the sauce thickens.
Immediately add the popcorn chicken and 1 cup pineapple chunks in 100% juice, drained to the skillet and toss it in the sauce until the chicken is fully coated and heated through.
Serve it right away with rice (or your favorite side.)
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.