Sweet and Sour Inspired Pineapple Chicken

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, pour all the pineapple juice into a bowl and add the rice vinegar, garlic, soy sauce and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir in the tomato ketchup and water for the sauce (see pantry for both amounts).

Mix together until fully combined, then set your sauce aside.

Pop the chicken into a bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chicken and pepper, fry until golden brown and cooked through, 8-10 mins. Discard any cornflour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken is cooked, add the pineapple chunks to the pan and stir-fry for 1-2 mins.

Stir the sweet and sour sauce into the chicken. Bring to the boil, then lower the heat and gently simmer until slightly thickened, 4-5 mins. Remove from the heat.