The subtle taste of aromatic garlic against the sweet pineapple creates a taste explosion, and combined with a twang from the tomato ketchup, this dish will have you drooling for more.
1 tbsp groundnut oil
1 garlic clove, crushed
2 chicken breast fillets, thinly sliced
1 onion, chopped
1 carrot, thinly cut into thumb-sized slices (cut the carrot diagonally)
1 green (bell) pepper, de-seeded and cut into 3cm (1¼in) cubes
2 tbsp rice vinegar
125g (1 cup) drained tinned pineapple chunks
½ tsp salt
1 tbsp granulated sugar
1 tbsp tomato ketchup
1 tsp tomato purée
120ml (½ cup) chicken stock
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
1 tsp sesame oil
Place a wok over a medium–high heat, add the groundnut oil and garlic and fry for about 15 seconds, until fragrant. Add the chicken and stir-fry for 2 minutes. Add the onion, carrot and pepper and stir-fry for a further 2 minutes.
Add the vinegar, pineapple, salt, sugar, tomato ketchup and purée and stock, bring to the boil and then turn down the heat to simmer for 2 minutes.
Pour in the cornflour mixture to thicken the sauce, stirring as you go, then remove from the heat, stir in the sesame oil and mix well. Transfer to a serving dish and enjoy.