Cut half of the pineapple into big chunks and the other half into small cubes.
Pass big chunks through the Juice Extractor. Keep juice and discard pulp.
In the 1-quart Milk Warmer, mix pineapple juice, lime juice, ginger, cumin, cinnamon, and white vinegar with the Whisk. Cook at medium-high temperature for 7 minutes. Reduce heat to low and cook sauce for about 5 more minutes, so it gets thicker. Add salt and black pepper to taste. Set aside.
While the sauce is cooking, preheat 12-inch Gourmet Skillet at medium-high heat for about 3 minutes, or until a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Add chicken cubes and cook for approximately 5 minutes, while constantly stirring with the Silicone Spatula.
Add bell pepper, onion and pineapple cubes. Cook for 3 more minutes, while continuously stirring. Vegetables should be nice and crispy.
Pour the pineapple sauce you had set aside. Reduce heat to medium and cook for 5 more minutes until the sauce is thicker. Serve with a green, leafy salad.
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