In a skillet over medium heat, brown the chicken in 2 Tablespoon of oil; remove and set aside. In the same skillet, saut onion and garlic in remaining oil until tender. Add tomatoes, pineapple, pineapple juice, red pepper, salt and pepper and water chestnuts. Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve over rice. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998. Recipe by: TASTE OF HOME - FEB/MARCH 1996