Chop chicken into bite-sized chunks.
Dredge chicken in flour, then eggs, then flour and place onto lined baking pan.
Bake at 400° for 15-20 minutes.
While chicken is baking, chop onion and bell pepper.
Stir fry onion and pepper in olive oil until onions are translucent.
Add in pineapple and stirfry.
Once chicken is done, add to pineapple, onion, and bell pepper. Pour chili sauce over chicken.
Stir fry for 1-2 minutes. Serve over rice.