Skin, bone, and halve each breast. Cut each breast half into 10-12 strips; sprinkle strips with 2 teaspoons salt. Heat oil in skillet over medium-high heat; add chicken and cook, stirring constantly, about 3 minutes or until chicken turns white.
Drain pineapple, reserving chunks; drain and thinly slice water chestnuts. Add pineapple juice, water chestnuts, soy sauce, molasses, 1 cup water, and bouillon cubes to chicken; mix well.
Reduce; cover and simmer 5 to 10 minutes or until chicken is tender. Add reserved pineapple chunks, snow peas, and remaining 1/2 teaspoon salt. Cover and simmer 2 more minutes, stirring occasionally.
Blend cornstarch and 1/2 cup cold water to make a smooth paste. Add to chicken mixture and cook, stirring until sauce is clear and thickened. Serve over hot rice.
