In a small shallow bowl, mix together flour, cornstarch, and a little salt and pepper. In another shallow bowl, beat together the egg and egg white.
Working in batches, dredge chicken pieces in flour mixture, dip into eggs, then dredge in flour again, pressing to coat. Place on a plate until all the chicken is dipped and coated.
Coat a large nonstick pan with cooking spray. Heat 1½ tablespoons olive oil in the pan. Add chicken to the pan and cook until evenly cooked, golden and crispy, about 2-3 minutes on each side. If your pan isn’t large enough, cook chicken in 2 batches. Once cooked, remove to a clean plate. Wipe pan clean.
To the cleaned pan, heat ½ tablespoon olive oil over medium-high heat. Add red bell pepper, pineapple chunks, ¼ cup reserved pineapple juice, and cook stirring occasionally, until tender, about 4 minutes. Mix in cooked chicken and sweet chili sauce until well combined and hot, about 1-2 minutes. Garnish with green onions.
Serving suggestions: Serve over steamed cabbage, cauliflower rice, or brown rice. Top with ¾ cup Sweet Fire Chicken with Pineapple and sauce.