Cut onion and pepper into strips

Saute in canola oil until softened

Cut chicken thighs into 1 inch chunks.

Add additional oil to the pan if necessary and saute the chicken until browned on both sides

Combine soy sauce, the drained juice from the pineapples (toss the pineapple pieces into the stir fry)

Grate (or chop) the garlic and ginger with a microplane and add to the sauce.

Add red pepper flakes and cornstarch and stir to combine

Pour the sauce into the pan with the chicken and vegetables

Simmer until the sauce has thickened and the chicken has cooked through

Serve with flour tortillas or rice noodles, sliced cucumbers and shredded carrots