Preheat oven to 325° F.
Grease a 9x13-inch baking pan with cooking spray and set aside.
Add chicken to a large bowl and season it with salt and pepper.
Place cornstarch in a large bowl, and eggs in another medium bowl.
Dip seasoned chicken pieces in cornstarch to coat, then coat in eggs.
Place a large non-stick skillet over medium-high heat. Add vegetable oil.
Once the oil is hot, cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides.
Once cooked, place the chicken in the prepared baking dish.
In a medium bowl whisk together all the sauce ingredients. Pour evenly over the chicken.
Distribute the chopped bell pepper and pineapple evenly on top of the chicken.
Bake, uncovered, for 1 hour, stirring the mixture a few times.
Remove from the oven and let stand 10 minutes before serving.
Serve over rice, garnish with green onions and sesame seeds.