Cut chicken breasts into cubes. In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add snow peas and red pepper; stir-fry until crisp-tender. Remove from pan and set aside. Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear. Drain pineapple reserving 1/2 cup juice. Combine reserved pineapple juice, ketchup, agave, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan; add pineapple chunks and stir-fry 2 minutes.

SUBSTITUTION: 1/2 teaspoon ground ginger may be substituted for fresh ginger root.