Place the bacon in a large skillet and set over medium heat. Break the pieces apart with a wooden spoon and cook until reddish-brown, 5 minutes.
Add the onions and grated ginger. Sauté for 1 minute. Then add in the chicken pieces. Stir and cook for 2-3 minutes. Then push the chicken to the sides of the pan and add the bell pepper.
Sear the peppers for 1-2 minutes. Then add in the pineapple chunks, BBQ sauce, and soy sauce. Stir well to coat and simmer for 4-5 minutes. Sprinkle with scallions. Serve warm with a salad or side of rice.
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Notes
This recipe can be gluten-free is you use gluten-free soy sauce and BBQ sauce.