1 1/2 kg. chicken, skinned, deboned and cut into bite size pieces
6 slices of unsweetened ripe, fresh pineapple or canned
2 tbsps. cornflour
2 tsps. salt
1/2 tsp. black pepper, ground 
4 cloves garlic, crushed
1 tbsp. sesame oil
2 tbsps. soya sauce
8 spring onions, sliced
1 cup peanut oil few sprigs of fresh coriander leaves to garnish
Sauce (1 1/2 tbsps. cornflour, 1 1/2 cups pineapple juice, 1 tbsp. soya sauce, 1/2 tsp. salt, 1 tsp. sugar) mix well in a bowl

Cut pineapple slices into bite size pieces.
Mix the cornflour, salt and pepper in a bowl and add the chicken pieces and coat them well with it.
Add crushed garlic, sesame oil and soya sauce to the chicken and mix well.
Heat oil in a heavy pan and fry the chicken until colour turns golden.
Add the pineapple and stir well.
Lower heat and cook for 3 minutes.
Pour in the sauce mixture.
Stir until it thickens.
Toss in spring onions and mix well.
Spoon onto a serving dish.
Garnish with fresh coriander.
Serve hot with rice or noodles.