Toss chicken with Original Cayenne and cook in olive oil in a nonstick skillet over medium heat. Brown chicken and remove to plate. Add red and green peppers to skillet and cook for three minutes. Stir in pineapple chunks and juice, brown sugar, vinegar and chicken stock and bring to a boil. Reduce heat and add cornstarch mixture. Bring liquid to a simmer. Add chicken strips and simmer for 20 minutes. Serve over rice.