In a medium saucepan, combine honey, apple cider vinegar, minced garlic, and grated ginger. Whisk over medium heat until honey dissolves, then simmer for about 5 minutes.

Chop the bell peppers and onion into bite-sized pieces. Cut the chicken into 1-inch cubes.

Place chicken in a zip-lock bag, add arrowroot starch, seal, and shake until coated.

Heat olive oil in a skillet over medium-high heat. Fry the coated chicken in a single layer for 2-3 minutes per side until golden brown.

Pour the prepared sauce into the skillet, bring to simmer over medium heat, and cook for 5-10 minutes until thickened.

Add chopped onion and bell peppers to skillet and cook for 3-5 minutes until tender-crisp.

Gently fold in the crispy chicken and pineapple chunks, stirring to combine and heat for another 2-3 minutes.

Serve hot, drizzling the sauce over the dish, and enjoy!