Put Chicken Breast in a large bowl and pour in Hoisin Tomaro Sauce Marinade. Cover the bowl and marinate the breast overnight. The next day, slice bell peppers into bit size pieces. and put in a plate and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Drain Pineapple chinks and set aside the juice for future use, or just drink it for Vit.C :)