To cook rice, boil 5 cups of water, with 1 tsp salt, covered over a stove top, until boiling. Add 2.5 cups rice and cook for 15-20 minutes, or until rice is tender. Drain well.

You can substitute rice for noodles if you prefer.

Combine pineapple juice, cornflour, brown sugar, soy sauce, tomato paste, white wine vinegar in a small bowl

Cut chicken into 5mm slices and heat 2 tsp of oil in a non-stick pan. Add chicken, garlic and ginger into the pan and fry until lightly browned on all sides, then lift chicken from pan and set aside.

Heat remaining oil in the pan and add carrots and beans until softened, then add pineapple pieces, chicken, spring onions, sauce mixture and 1/4 cup water.

Cook, stirring constantly for about 3-5 minutes until chicken is cooked all the way through, and sauce is thickened. If sauce looks too thick, add some extra water to thin it down.

Season to taste with salt, then serve over rice or noodles. Enjoy!