Heat vegetable oil in skillet over high heat. Add chicken and cook, stirring constantly until brown. Add pepper stir-fry and cook for 5 minutes. In a small bowl, combine pineapple juice reserved from can of pineapples, cornstarch, barbecue sauce, soy sauce and ginger. Add sauce to skillet and cook until it thickens. Carefully stir in pineapple chunks, heat 1 to 2 minutes. Serve over prepared rice.