2-4 Chicken Breast Fillets (Depending on your protein needs)
400g Tin of Pineapple Chunks in Juice
2 Peppers. Any colour; in chunks
1 Red Onion, in chunks
2 Cloves of Garlic; Thinly sliced
1 thumb of ginger; diced or grated
2 tbsp Soy Sauce
2tbsp Mirin (Rice Wine Vinegar)
1.5tbsp Coconut Oil
1tbsp Chilli flakes
Drain the pineapple into a bowl.
Add the cornflour to a small bowl and add 2 tbsp of the pineapple juice and stir till smooth. Set aside for later.
To the remaining pineapple juice add the soy sauce, mirin, ketchup and chilli flakes, garlic and ginger. Mix well and also set aside.
Cut the chicken breasts into roughly 4-5 slices, depending on size. Dust with some cornflour.
Heat the oil in a pan/wok and stir fry the peppers & onion for about 3 minutes, add the chicken and cook for a further 4-5 minutes till lightly coloured on all sides.
Add the pineapple and sweet and sour mixture and bring to a simmer for about 5 minutes till the chicken is cooked through. Add the cornflour and pineapple slurry and cook for about 1 minute till the sauce has thickened and everything is nicely coated.
Serve with rice or noodles and/or some steamed vegetables like pak choi or broccoli.