Pre-heat grill to medium. In the thickest part of the breasts cut a deep pocket (don't cut all the way through).

Drain the pineapple can and reserve the juice. Finely dice the pineapple and mix with the spring onions. Season with salt and pepper.

Spoon the mixture into each pocket but do not overfill. Secure pocket with toothpicks (pre-soak wooden toothpicks for 30 minutes).

In a small pan mix the pineapple juice with the sugar and leave over low heat until sugar has dissolved.

Bring the mixture to the boil. Continue to boil until it becomes syrup and has reduced.

Grill the chicken for about 10 minutes turning occasionally until its half cooked. Brush with the syrup and cook. Turn and brush with the syrup again, continue until syrup is gone and the chicken is nicely browned.

Sprinkle chicken with chilli flakes to serve. Serve along side mash and vegetables.