Page 91 - CMC Recipe Book

Method
To make the sauce, put the cornflour in a bowl and stir in 100ml of pineapple juice, stir until smooth. Put the remaining pineapple juice in a separate bowl stir in the garlic, ginger, soy, vinegar, ketchup and sugar until throughly combined. Set aside.
Peel, wash and chop the onions and peppers, wash and slice the spring onions. Chop the tinned pineapple into chunks and set aside.
Heat the oil in a large pan, Stir fry the onions and peppers for about 3 mins, coat the chicken in cornflour and fry until lightly coloured on all sides.
Add the chopped pineapple and the sauce to the pan with the chicken. Bring to a simmer over a medium heat, stirring regularly until the chicken is cooked through.
Stir in the cornflour and pineapple juice to thicken the mix.
Sprinkle with sliced spring onions and serve with rice or noodles.