Start by peeling and cutting the onions into square pieces. Remove the stems and seeds from the bell peppers and cut them into pieces the same size as the onions. Drain the pineapple, reserving the syrup for cooking, and cut the pineapple slices into smaller pieces. Cut the chicken into portions.

Heat 1/4 cup of olive oil in a pan and sauté the chicken with the onions and bell peppers. Stir to color everything on all sides, then deglaze with the wine. Add the pineapple, 1/2 cup of the reserved syrup, 1 cup of water, ketchup, soy sauce, balsamic vinegar, and season with salt and pepper.

Cover the pot and simmer over medium heat for about 45 minutes. Once the chicken is cooked, mix the cornstarch with 2-3 tablespoons of cold water in a bowl. Pour the mixture into the pot, stirring gently to avoid breaking up the ingredients, and turn off the heat. Let it sit for 2-3 minutes until the sauce thickens, then serve. Accompany with boiled basmati rice or rice noodles. Enjoy your meal!