Summary

Everyone's favourite stir fry.

Stir fried chicken and pineapple is a good combination. Add to the mix some vibrant coloured vegetables and a sweet and sour sauce and it will appeal to all appetites.

Serve with boiled rice for a quick low fat meal.

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Method

1. Remove any skin from the chicken and cut into 3 cm cubes.
   
   
2. Drain the syrup from the pineapple. (Cut pineapple rings into 2–3 cm chunks).
   
   
3. Chop the onion into 2-3 cm pieces.
   
   
4. Peel some of the skin from the cucumber (leave some for the colour). Cut into 3 cm lengths. Then slice lengthways into quarters. Remove the soft centre and seeds.
   
   
5. Chop the peppers into 2–3 cm pieces.
   
   
6. Top and tail the spring onions and cut into 2-3 cm pieces.
   
   
7. Heat up 2 tablespoons of rapeseed oil in the wok. Note: You will need to keep the temperature medium to high (you should be able to hear the ingredients sizzling in the oil) and adjust as necessary as cold ingredients are added to the wok).
   
   
8. Add the chicken pieces and stir gently until they are coloured. (If they stick to the pan when you first add them, don’t stir but leave them for a few seconds, and they should unstick themselves).
   
   
9. Add the pieces of onion, cucumber, peppers, pineapple and stir.
   
   
10. Add the sauce ingredients: white wine vinegar, ketchup, soy sauce, sugar and stir thoroughly for 2 minutes.
    
    
11. Finally, add the spring onions and stir.