Cut the chicken breast fillet into pieces approx. 2 cm x 2 cm and season with salt and paprika powder. Fry fat-free in a pan (preferably a wok). After approx. 2 minutes add the finely chopped onions.
Clean the peppers and cut them into 2 cm x 2 cm cubes. Drain the pineapple while collecting the juice. Add the diced pepper and pineapple pieces to the meat. Fry everything for another 2 minutes and then deglaze with about half of the pineapple juice. Add the tomatoes and let it boil once. Season to taste with sugar, vinegar and salt and let simmer a little more. If necessary, thicken a little with a sauce thickener or cornstarch.
The classic rice - but also potatoes or spiral noodles - go great with it. With potatoes, it tastes best when you chop the cooked potatoes and add them to the pan.