Heat about two inches of oil in a five-quart pot.

Pat the chicken strips dry.

In a medium-sized bowl, whisk together flour, baking powder, salt, seltzer, and egg until smooth.

Add chicken strips and mix until coated with a thin layer of batter.

Fry in batches until golden and crispy, turning midway. (Alternately, you can deep-fry.) Don’t overcrowd the pan. Drain on paper towels.

When all the chicken is done, remove the pan from the heat and add the peppers to the hot pan. Cover and let sit for a few minutes until they soften somewhat.

Place honey, sugar, soy sauce, chili sauce, and lemon juice in a small pot.

Heat, stirring, until sugar melts. Dissolve cornstarch in water and add to the pot.

Cook over low heat for five minutes, stirring constantly until thick and syrupy. Taste and adjust seasoning if desired.

Mix together the chicken strips, softened peppers, and pineapple cubes.

Place on a large platter (or on plates for individual servings).

Pour sauce over all.