Bake the popcorn chicken according to package directions.

While the chicken bakes, cook the onion, green pepper and garlic in oil in a large skillet until vegetables are tender crisp.

Mix up the sauce by combining the juice from the pineapple, vinegar, brown sugar, soy sauce and cornstarch.

Remove chicken from oven and add to skillet, along with pineapple chunks.

Pour sauce into skillet, stirring to coat chicken and vegetables. Bring to a boil.

Serve over hot rice.