Sprinkl the chicken with salt and pepper. Brush the bell pepper with olive oil Grill the chicken for 4-5 minutes per side or until the internal temperature reaches 165 degrees. Grill the pepper for about 5 minutes, turning so that it gets charred in some spots. Remove from grill and slice peppers into rings or strips.
Meanwhile combine the red wine vinegar, juice from the can of pineapple, cornstarch, chicken bouillon, ginger, garlic, soy sauce, ketchup, and pepper in a medium saucepan over medium high heat.
Bring the sauce to a boil, stirring frequently. Reduce heat to medium low and summer for 15 minutes or until it has thickened.
Serve the chicken over top of rice. Place peppers and a pineapple slice on top of each chicken breast and spoon sauce over top.