Peel carrots, cut into 3 inch long pieces, then slice each into quarters. Cut pepper into 3 inch strips and cut onions into 3 inch pieces. Mince garlic.
Add all ingredients--except pineapple--to a large pot, and bring to a boil over high heat. Stir, reduce heat to medium-low, and cook covered for 15 minutes, continuing to stir occasionally.
When almost all the water has been cooked out and the chicken is no longer pink, remove from heat and let rest for 5 minutes.