1. Rinse chicken, pat dry and cut into serving size pieces, if needed.
   
2. Drain pineapple, reserving juice (about ½ cup).
   
3. In a large sauté pan, bring juice and soy sauce to a boil. Add chicken, return to a boil, then reduce heat. Cover and simmer about 10 minutes or until chicken is cooked (no longer pink).
   
4. Combine drained pineapple, green onions, ginger, red pepper and kiwi in a saucepan. Cook over medium heat until warmed through, about 3 minutes.
   
5. Remove chicken from soy sauce mixture and plate. Spoon pineapple/kiwi sauce on top.

Note: May be served with steamed rice.

Source: Adapted from RecipeSource