Begin by cutting the chicken thighs into 1-inch pieces and placing them in a mixing bowl. Sprinkle with salt and add Shaoxing wine. Let the chicken marinate for about 15 minutes at room temperature while you prepare the other ingredients.

In a small bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch until completely combined and smooth. Set this sauce mixture aside.

After marinating, take the chicken pieces from the bowl and coat them lightly with cornstarch.

Heat peanut oil in a large skillet or wok over medium-high heat until it's glistening and hot, about 3 minutes. Carefully add the coated chicken pieces in a single layer. Sear them for about 2 minutes per side, or until they turn golden brown.

In the same skillet, add a bit more peanut oil if needed, then toss in the pineapple chunks, bell peppers, and minced fresh ginger. Sauté these colorful vegetables for 1-2 minutes.

Stir the sauce mixture you prepared earlier and pour it into the skillet with the sautéed pineapple and bell peppers. Cook this combination, stirring constantly for about 1-2 minutes, or until the sauce thickens.

Return the seared chicken to the skillet, tossing it gently with the vegetable and sauce mixture until everything is evenly coated. Warm through for an additional 1 minute.