Ingredients

• 300g long-grain rice
• 600g chicken breast, cut into chunks
• 3 tbsp cornflour
• 2 tbsp vegetable oil
• 1 red pepper and 1 green pepper, cut into chunks
• 1 onion, cut into chunks
• 1 x 227g tin pineapple pieces in juice
• 4 tbsp tomato ketchup
• 3 tbsp light brown sugar
• 3 tbsp rice or white wine vinegar
• 2 tbsp soy sauce
• 1 tbsp cornflour mixed with 2 tbsp cold water

Method

1. Rinse the rice and cook it in the rice cooker with water according to your cooker's measurements.
2. Drain the pineapple, reserving 100ml of the juice. Mix the juice with the ketchup, sugar, vinegar and soy sauce.
3. Coat the chicken in 3 tablespoons of cornflour. Heat the oil in a large frying pan or wok and cook for 7-9 minutes, turning until golden and cooked through. Remove to a plate.
4. Stir-fry the peppers and onion for 4-5 minutes so they soften but retain a little bite.
5. Return the chicken to the pan with the pineapple and sauce. Bring to a gentle simmer.
6. Stir the cornflour-and-water mixture again, then pour it into the pan while stirring. Simmer for 2-3 minutes until glossy and thick. Serve with the rice.