Cook the rice with garlic, onion, and just a little salt. Once cooked, let it cool in a wide container, then store in the refrigerator until the next day.

In a bowl, beat 1 egg with garlic and pepper powder and salt. Then mix in the chicken breast and thigh pieces, add the cornstarch to coat everything, and refrigerate for at least 1 hour. Set aside. (You can save some chicken for your rice.)

Once the chicken is marinated and rested, fry the pieces in deep oil (with enough oil) and place them in a colander to drain any excess oil.

Meanwhile, sauté some onion until transparent, add pineapple pieces, and if you like, dried chiles (I used chiltepin). Once sautéed, add rice or apple vinegar (I used apple vinegar), ketchup, and pineapple juice. Here's the good part. You should taste and adjust to your liking, depending on the amount you're cooking. You can add a little soy sauce for flavor.

Once your sauce has thickened, add the chicken pieces and let it simmer for a few minutes. If you want to thicken it, add a little cornstarch dissolved in water before adding the chicken.