Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray and set aside.
Dip the chicken cubes in the flour, followed by the eggs, and lastly dip the chicken into the Panko crumbs. Shake off any excess and ensure all sides are coated. Place chicken in a single layer on the baking sheet.
Bake for about 10 minutes, turning halfway through cooking. Chicken is done when crispy on the outside. The chicken may not be cooked through - it will finish cooking in the next step!
In a medium bowl, combine the pineapple juice, honey, soy sauce, cornstarch and garlic. Whisk together well.
In a large bowl, combine the red pepper, green pepper, red onion, pineapple, and chicken. Pour the sauce over the top and toss to coat all ingredients.
Reduce oven temperature to 325. Coat a 9 by 13 inch casserole dish with non-stick spray. Pour the sauce-covered chicken and vegetables into the prepared dish. Bake, uncovered, for about 30 to 45 minutes, stirring every 5 to 6 minutes.
Remove from oven and let rest for 5 minutes before serving. Sprinkle chopped parsley on top. Enjoy!
