Cut chicken into 1-inch pieces. Season with ginger.
Stir-fry chicken for 3-4 minutes in a non-stick skillet.
Drain pineapple chunk juice into skillet. Add 1 cup water and bring to a boil.
Break noodles into pieces and add to the skillet. Add seasoning packets and simmer for 3 minutes.
Add bell pepper, sweet and sour sauce, green onions, and pineapple chunks to skillet. Cook until peppers are tender-crisp.
Divide into bowls and serve.