Sauce

• 625ml 2.5 cup Pineapple Juice (from the canned pineapple chunks)
• 10 tbsp Apple Cider vinegar
• 5 tbsp Soy Sauce light
• 10 tbsp Tomato Ketchup (sauce)
• Cornflour Slurry 15 tsp Cornflour / corn starch
• 30 tsp Cold water

Stir Fry

• 5 tbsp Vegetable Oil
• 5 Onion (white or brown) halved and finely sliced
• 5 Minced Garlic
• 2kg Chicken Breasts cut into bite sized pieces (SEE NOTE 1)
• 10 tsp Minced Ginger
• 5 Carrot peeled and cut into matchsticks
• 10 capsicum, any colour deseeded and chopped into 1inch pieces
• 2kg Can of pineapple chunks in natural juice (separated from the juice)

1. In a small bowl, mix together the sauce ingredients.
2. In a separate bowl mix together the cornflour and water.
3. Heat oil in a wok (or skillet) over high heat.
4. Add the onion and garlic and cook for 1 minute.
5. Add the chicken and stirfry until white (but still pink inside)
6. Add the ginger, carrots and bell pepper and stir fry for a further 2 minutes.
7. Add the sauce ingredient and stir until the sauce starts to boil.
8. Add the cornflour slurry and bring to a simmer. Allow to simmer for approx 3 mins, until the sauce thickens.
9. Add the pineapple, stir through
10. Serve.