Preheat oven to 400 degrees F. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to reserved juice to equal 1-34 cups. In a medium saucepan stir together juice mixture, rice, and the 12 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 18 minutes. Remove from heat. Stir in pineapple and green pepper. Let stand, covered, for 5 minutes.
Meanwhile, lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine gingersnaps and the 14 teaspoon salt. In another shallow dish use a fork or whisk to combine egg and 1 tablespoon water. Dip chicken pieces, one at a time, into egg mixture, then into gingersnap mixture to coat. Arrange chicken in a single layer in prepared baking pan. Lightly coat chicken with nonstick cooking spray. Bake, uncovered, for 15 to 18 minutes or until chicken is no longer pink. Serve chicken strips with rice mixture. Makes 4 servings.