Place chicken chunks on a sheet of wax paper, sprinkle with 1 tsp curry powder and set aside.
Heat 1 tsp oil in a large nonstick skillet, add the bell pepper and onion and sauté over medium-high heat 5 minutes or until crisp-tender. Add remaining 1 tsp oil and the chicken chunks; sauté 2 minutes or until chicken is lightly browned.
Stir in garlic; cook 1 minute or until fragrant. Add remaining 1 tsp curry powder, the coconut milk, pineapple and juice, salt and crushed pepper. Bring to a boil, reduce heat and simmer uncovered 5 minutes or until vegetables are tender and chicken is cooked through.