Step 2

Whisk together the pineapple juice, white vinegar, ketchup, remaining ½ tsp salt and brown sugar to make the sweet and sour sauce.

Step 3

Heat a large frying pan or wok over high heat until very hot. Add 1 tbsp of oil and swirl to coat. Add the chicken and spread out in one layer. Fry untouched for 1 minute until the bottoms are browned. Flip and fry the other side for 1 minute — the chicken should still be slightly pink in the middle. Remove to a plate, leaving as much oil in the pan as possible.

Step 4

Reduce heat to medium and add the remaining 1 tsp of oil. Add the bell pepper chunks and ginger. Fry for 1 minute.

Step 5

Add the pineapple chunks and sweet and sour sauce. Turn heat to high. Once the sauce is simmering, add the chicken back in. Simmer for 1–2 minutes until the chicken is cooked through.

Step 6

Taste and adjust with more brown sugar or vinegar as desired. Serve hot over steamed rice.