4 chicken breasts chopped
2 cans pineapple chunks in juice
2 red capsicum chopped
2 yellow capsicum chopped
8 tsps rice wine vinegar
6 tsps light brown sugar
6 tsps cornstarch 3 tsps water mixed together
3 tsps olive oil
3/4 cup chicken stock
In a large pan, heat the oil and brown the chicken.
Add the capsicum and cook for 3 minutes.
Add the chicken stock and simmer for 8 minutes on medium heat.
Add the pineapple.
Stir in the cornstarch and water mix and stir well to combine.
Simmer to reduce (add more cornstarch if needed)
Serve with 1 cup of cooked basmati rice.