Heat oil on medium heat.
Place chicken in a zip-lock bag and seal. Using a rolling pin gentle tenderise the chicken breasts. Remove from bag and cover in corn flour and bang off the excess, now dip in the beaten egg and then back into the cornflour.
Gently lower into the hot oil and fry for 3 minutes on each side. Keep turning browning evenly on all sides. Remove and place on kitchen roll to rest.
Add lemon cordial and honey to a saucepan and gently bring to the boil, add the cornflour and water solution (make sure this is well mixed before adding) a little at a time to thicken the sauce.
Slice chicken into slithers (bite-size pieces).
Place drained pineapple on to the centre of a plate and carefully place the sliced chicken over the top, pour over sauce and serve immediately.