Prepare 2 cups uncooked rice according to package directions, set aside.
Drain pineapple, reserve juice. Mix ¼ cup pineapple juice with cornstarch and set aside.
Heat oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes. Add green pepper and cook for an additional 3 minutes. Stir in remaining pineapple juice, vinegar, soy sauce, hoisin sauce, brown sugar, garlic salt, ginger, salt and cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F.
Add pineapple, tomatoes, and cornstarch mixture to skillet. Cook until sauce thickens.
