Cut chicken into 1"-pieces. In bowl, combine egg, Bisquick mix and water. Dip chicken into bisquick mix to coat. Heat 1-1/2 cups oil in lg deep skillet or wok over med-high heat. Fry chicken in batches in oil until golden brown. Drain on paper towels.
Keep chicken warm in a 300 degree oven on a baking sheet. Discard oil. Drain pineapple, reserving juice. Add enough water to juice to make 1-3/4 cup liquid. In bowl, combine sugar, soy sauce, vinegar, cornstarch and paprika. Add pineapple juice mix.
Add 1 tbsp oil to skillet, over med-high heat. Stir-fry green bell pepper and green onions until crisp-tender. Remove veggies from pan. Stir sauce and add to pan. Cook, stirring until slightly thickened. Add veggies, pinapple and tomatoes to pan. Cook, stirring until heated through. Add chicken to pan. Stir to coat. Serve over hot rice.