Mix Your Garlic Salt & Pepper Into The Flour and Set Aside.

Then Take All The Pieces Of Chicken and Put Them Into The Egg wash Until They Are Fully Coated

After That Take a Strainer Spoon and Scoop the Coated Chicken (Removing Excess Eggwash) Into The Bowl Of Flour & Seasoning

Once all the Chicken is in The Flour, You'll Mix Them with a Big Plastic Spoon until all the Chicken is fully coated.

Then Begin Heating Your Pan Of Oil

While The Oil Heats Up, Pour your Chicken and Flour Mix into the Strainer Bowl and Remove as much Excess flour as you can until You can see Mostly just all the Coated Chicken pieces (There Will Be Small Clumps Of Flour, This is Okay)

Once Chicken is Strained and Your Oil is Hot, Put a Single Layer Batch of Chicken in the Oil but do not OverLap any pieces.

Fry the Chicken until they are evenly golden brown on both sides (Shouldn't take long, about 6min)

Once First batch is done place them in a bowl with paper towels to Dry and Begin Your Next Batch

Once all Chicken is Fried set the bowl aside

Take Your Clean Pan and start heating the two tablespoons of Oil

Once hot, add the Garlic, Onion, and Bell Pepper to the pan and sauteed for 3-4min

When the Garlic, Onion, And bell Pepper are Sauteed a bit add the cut Pineapple and cook another 3min

Then add all of the Chicken, the entire bottle of Sweet Chili Sauce and Pineapple Juice. Mix well.

Once fully coated in sauce and ingredients are all mixed together, Cover with lid and simmer on a medium low heat for 7min (Stirring Occasionally)

When Chicken Looks Coated in a Thick Glaze of The Sauce it's finished.