In a medium size bowl, mix drained pineapple, tomato paste, gentle sweet (or Pyure), apple cider vinegar, Braggs liquid aminos, water and ginger powder.
Place bite size chicken pieces into the Instant Pot liner.
Add green and red peppers and onions to the Instant Pot liner.
Pour pineapple mixture over all.
Place lid on Instant Pot, lock lid, and set valve to seal.
Set for 20 minutes manual pressure.
When finished, quick release the pressure.
Remove lid and sprinkle in the glucommanan. Stir well. (Sauce will continue to thicken as it stands.)
Serve over brown rice.