1. Cut chicken into pieces, marinate with soy sauce, oyster sauce, chicken powder, starch and salt, peel pineapple and cut into thick slices, and soak in warm water and salt for a few minutes;

2. Seed the persimmon pepper, cut it into pieces (I used yellow pepper this time), put oil in a hot pot, add ginger and garlic, and stir-fry the chicken pieces;

3. Add pineapple and sweet pepper and continue to fry. Finally, add salt and chopped green onion.