Heat 1 tbsp. of oil in large frying pan over medium heat.
Trim and cut the chicken breast tenders in to 1 inch cubes. Salt to taste and add to pan once the oil is hot.
Brown chicken on all sides until it is cooked through, about 6-8 minutes. Remove from pan and set aside.
Heat another tbsp. of oil over medium heat in the same pan. Begin seeding and chopping bell peppers. Add to pan. Cook for about 5 minutes or until skin starts to blister slightly.
While peppers are cooking, whisk together the ingredients for the sauce in a small bowl. Set aside.
Add pineapple and chicken to the pan with the peppers. Pour the sauce over the chicken and allow to simmer for 15 minutes or until pineapple juice reduces down and sauce becomes thick.
Chop green onions. Top the chicken with green onions and crushed red pepper.
Serve over rice or cauliflower rice, or enjoy by itself.