In a large skillet or heavy pan, add the chopped chicken thighs and 1 tablespoon of the olive oil. Sauté chicken over medium heat for 10-12 minutes, turning it so it is cooked evenly on all sides and beings to brown. Chicken is done when it is cooked to 165 degrees Fahrenheit. Once cooked, remove chicken from pan, and set aside.

In the same pan, heat the other tablespoon of olive oil, and add the onion and garlic to the pan. Sauté for 2-3 minutes on medium heat. Add the bell peppers and chopped pineapple, and continue cooking for 6 minutes until the bell peppers start to soften.

Add the cooked chicken back into the pan. Add the pineapple juice, ground ginger, low sodium soy sauce, black pepper, and paprika. Stir well to combine, and continue cooking on medium heat until sauce begins to boil.

In a small bowl, add the corn starch and cold water and mix well. Add the mixture to the chicken and vegetables, and stir until sauce thickens. Taste, and adjust seasonings as desired.

Serve chicken and vegetables over steamed rice. Store leftovers in an airtight container for up to 2 days.