In large skillet over medium high heat, brown the diced chicken pieces in oil.
Add diced green bell pepper and garlic and stir-fry for 1 to 2 minutes.
In small bowl, whisk together corn starch and soy sauce, then pour the mixture into skillet along with the pineapple chunks, pineapple juice, vinegar, brown sugar, and ginger. Stir together and bring just to a boil. Reduce heat and simmer 5-10 minutes, or until sauce reaches desired consistency/thickness.
In medium saucepan, cook 1 cup of rice with 2 1/2 cups of water. Bring water to a boil. Add rice, stir and return to boil.
Cover and reduce heat to medium. Cook for 20 minutes. Fluff the rice with fork before serving.
Cook frozen corn as directed on package instructions.
Serve Sweet and Sour Chicken over Rice with Corn.