1Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
2Drain tomatoes, setting aside ¼ cup juice. Cut up tomatoes. Blend reserved tomato juice, 1/4 cup pineapple juice, plum jelly, vinegar, sugar, 1 Tablespoon of cornstarch, soy sauce and bouillon in a small bowl. Set aside.
3In a saucepan, add a small amount of oil. Heat on medium high heat. Add green pepper, carrots and onions. Stir-fry until tender. Set aside.
4For batter: blend all batter ingredients in a small bowl. Add chicken, coating. Take several pieces of coated chicken and with a slotted spoon place (carefully) in hot oil. Cook for 3-4 minutes until golden brown. Drain on paper towels. Repeat with remaining chicken.
5Stir tomato juice mixture into vegetable pan. Heat to boiling, stirring constantly. Continue to boil for one minute (still stirring). Add pineapple, chicken, tomatoes. Cook 1-2 minutes longer. Serve over rice.