Toss the chicken strips with half of the cornstarch, salt and pepper. Transfer the chicken to the Acti-Fry pan. Drizzle evenly with the oil. Cook for 5 minutes.
Stir pineapple chunks with the ginger, curry powder, soy sauce, and remaining salt and pepper until combined. Add pineapple mixture to the Acti-Fry pan. Let stand, covered, in the Acti-Fry for 5 minutes to marinate.
Whisk the water, remaining cornstarch, brown sugar and reserved pineapple juice until combined. Add to the Acti-Fry pan. Cook for 10 minutes or until chicken is tender and cooked through.
Variation: Serve over hot, cooked basmati rice or rice noodles.
Recipe courtesy of T-Fal. From the "Enjoy Healthy Eating with Acti-Fry Recipe Book"