In large saucepan, combine reserved pineapple juice, red wine vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, and ginger. Stir until smooth. Bring to a boil and cook for 2-3 minutes until thickened. Set aside.
Prepare chicken and vegetables with knife and cutting boards. Cut chicken into 1-2 inch pieces. On a second cutting board, slice carrots and bell peppers. Chop onion and mince garlic.
Mix together flour, seasoning salt, and black pepper in a large plastic bag. Add in chicken and toss to coat.
In a large skillet, heat 3 tablespoons oil over medium high. Place chicken in skillet. Brown on all sides.
When chicken is cooked through, add sliced carrots, green pepper, onion, garlic, and pineapple chunks. Cook for another 8-10 minutes until tender.
Pour sauce over chicken and bring to a boil. Serve over cooked rice. Serves 4-6.