Cut uncooked chicken into bite sized chunks and place in a medium bowl.

Add ¼ C soy sauce, the juice from the 8 oz. can of pineapple, and 1-1.5 teaspoon of sesame seed oil. Toss with chicken. Set aside to marinate while you prepare the vegetables and rice.

Add 1 tablespoon cooking oil to wok or deep sautee pan and heat on medium-high heat.

When thoroughly hot, add chicken with marinade to wok. Stir fry until cooked through. Remove from skillet.

Add carrots, bell pepper, and onion to wok. Stir fry until crisp tender.

Add water chestnuts, cooked chicken, 8 oz pineapple, plus 20 oz pineapple and juice. Cover, stirring intermittently.

In a small bowl, combine cornstarch, 2 tablespoon soy sauce, and 1 tablespoon oyster sauce to use as a thickener.

When juices in the wok begin to boil, create a small hollow in the center of the chicken and veggies. Add thickening sauce. Stir well to create a thick "gravy."

Add extra soy to taste.

Serve over prepared white rice and garnish with chopped green onions.