Chicken with pineapple and sweet and sour sauce

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• ½ pineapple, fresh
• 5 spring onions
• 1 bell pepper(s), red
• 1 tbsp oil
• 1 tsp cornstarch
• 20 g fresh ginger (alternatively powdered ginger, but then not 20 g)
• 120 ml water
• 40 ml orange juice
• 2 tbsp vinegar (white wine vinegar)
• 2 tbsp tomato ketchup
• 2 tsp honey
• 2 tsp soy sauce
• 2 tsp cornstarch
• 1 tsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken into long, finger-thick strips, season with salt, and toss with the cornstarch. Peel the pineapple, clean and deseed the spring onions and bell peppers, and cut everything into pieces. Heat the oil in a pan and fry the meat until golden brown, stirring occasionally. Remove from the pan and keep warm in the oven at 50°C. Add the bell peppers and pineapple to the pan and fry for 2-3 minutes, stirring occasionally. Add the spring onions and fry for another 1-2 minutes. Then stir in the meat. For the sauce: Peel and finely chop the ginger. Mix the remaining ingredients in a small saucepan. Add the ginger and bring to a boil over medium heat, stirring constantly, until the sauce thickens and becomes translucent. Now add the chicken and stir to combine. Serve with rice or tagliatelle.