This is a classic Chinese dish. When I was a boy, my mother used to make this with crispy fried noodles on top. In this version I use pork but you can also make it with chicken breast (recipe somewhere else on this site).

– Fry some chopped onions in a wok.
– Toss small pieces of chicken breast in cornflour and add to the wok. Add some chopped carrots and green pepper. Fry until the chicken starts to colour.
– Add
    – pineapple chunks
    – pineapple juice
    – soy sauce
    – tomato purée
    – vinegar
    – a little sherry
    – honey (or sugar)
– Reduce the heat and simmer until the vegetables are cooked through and the sauce thickens
– Service with rice or noodles.