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Mix pineapple juice, water, honey, soy sauce, 1 tablespoon of the corn starch, garlic powder, ginger and paprika in small bowl; stir until smooth. Set aside. Coat chicken in remaining 2 tablespoons corn starch.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes until browned and cooked through. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add vegetables; stir fry 5 minutes or until tender-crisp.
Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 2 minutes or until sauce is slightly thickened. Add chicken and pineapple chunks; stir fry 2 minutes or until heated through. Serve with cooked rice, if desired.