Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add in the diced chicken, salt and pepper. Cook until the chicken is golden brown and cooked through. Once cooked, remove from pan and set aside.

Add red bell peppers and onion to skillet, cook for 6 minutes or until softened. Add garlic and ginger; cook for 1 minute or until fragrant.

Stir in pineapple cubes then return chicken back to skillet, toss to combine ingredients together.

In a bowl mix the soy sauce, honey, rice vinegar, barbeque sauce and chicken broth and pour into skillet as well.

Simmer for 8–10 minutes stirring occasionally until sauce has thickened up a bit.