Prepare the Pineapple Glaze:

1. Heat 3 tbsp olive oil in a large saucepan over medium high heat.
2. Add the chopped scallions and minced garlic; sauté until fragrant, about 2-3 minutes.
3. Add the frozen bell peppers and cook for an additional 5-7 minutes
4. Pour in 2 1/2 cups pineapple juice and add 1 cup light brown sugar. Stir until the sugar dissolves.
5. Add the chopped fresh pineapple, soy sauce, minced ginger, red pepper flakes, and cayenne pepper. Stir to combine.
6. Mix 3 tsp cornstarch with 1/4 cup water in a small bowl to form a slurry. Slowly add the slurry to the saucepan, stirring constantly until the sauce thickens.

Prepare the Chicken:

1. Season the diced chicken tenderloin with salt and pepper.

2. In a medium bowl, combine 2 cups of flour and 1 tbsp of cornstarch.

3. Heat 3-4 cups of canola oil in a deep skillet or fryer to 350°F (175°C).

4. Dip the seasoned chicken pieces into the flour mixture, ensuring they are well-coated.

5. Fry the chicken in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.

6. Once the chicken is cooked, add to the thickened pineapple sauce.

Assemble the Bowl:

1. Place a serving of cooked white rice in each bowl.
2. Spoon the chicken pineapple glaze with bell peppers over the rice.
3. Garnish with chopped fresh cilantro.