Step 1

Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.

Step 2

Heat the oil in a wok or large frying pan over a high heat.

Step 3

When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).

Step 4

While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.

Step 5

Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.

Step 6

Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.

Step 7

Stir in the garlic and ginger and cook for a further minute.

Step 8

Add the stir fry sauce you made earlier to the wok.

Step 9

Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.

Step 10

Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.