I heat the oil until very hot but not yet smoking and add the bell pepper and onion, stir frying until they begin to char and carmelize slightly. Stirring frequently. When the are slightly browned I push them to one side of the skillet and add the chicken strips and season with salt and pepper. I brown the chicken on both sides and then add the reserved pineapple juice which creates steaming moisture. I then lower the heat to a simmer adding the teriyaki and pineapple. I cover tightly with a lid and simmer 10 minutes covered, then remove the lid and cook 10 more minutes until desired consistency. I serve over rice. Deliciously easy!