Combine cornstarch and pepper in bowl. Add chicken to coat.
Heat 1 tablespoon oil in nonstick large skillet. Add chicken; cook 4 minutes per side until browned. Remove; keep warm.
Add remaining 1 tablespoon oil to skillet. Add onion, garlic, pineapple, sugar and hot-pepper sauce. Cover; simmer 10 minutes.
Bring pineapple mixture to boiling. Stir in sweet peppers, citrus rinds, lime juice and salt. Add chicken. Heat over medium-low 3 minutes or until chicken is cooked. Stir in cilantro.