Hawaiian BBQ chicken bowls

2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
sea salt and freshly-cracked black pepper
2 bell peppers (I used one yellow, one red), cored and cut into bite-sized pieces
1 small red onion, peeled and cut into bite-sized pieces
1 small fresh pineapple, peeled, cored, and cut into bite-sized pieces
2/3 cup good-quality bbq sauce*, homemade or store-bought
optional toppings: lemon slices, finely-chopped fresh cilantro
INSTRUCTIONS
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add chicken, season it with a few pinches of salt and pepper. Sauté for 4-5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside. Transfer chicken to a clean plate, and set aside.
Add the remaining tablespoon of oil to the sauté pan. Add peppers and onion, and sauté for 3 minutes, stirring occasionally. Add the pineapple and sauté for 3-4 more minutes, stirring occasionally, until the vegetables reach your desired level of tenderness. (I like mine with a bit of crisp, not completely soft.)
Add the cooked chicken and bbq sauce to the sauté pan with the veggies, and toss everything until combined. Taste and season with additional salt and pepper as needed.
Serve immediately over rice or quinoa (or plain, or whatever sounds good), garnished with your desired toppings. Or, refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months.