The subtle taste of aromatic garlic against the sweet pineapple creates a taste explosion and when combined with a hint of twang from the tomato ketchup this dish will have you drooling for more. 

Place wok over a medium/high heat; add oil and garlic and fry until fragrant (about 15 seconds). Add the chicken and stir-fry for 2 minutes. Add onions, green peppers and carrots, and stir fry for a further 2 minutes. Add the remainder of the ingredients (Except Sesame oil, and the Corn flour slurry) bring to the boil and then turn down to simmer for 2 minutes. Pour in the corn flour mixture to thicken the sauce, remove from heat, add sesame oil and mix well. Transfer to serving dish and enjoy. 

 

Recipe from my Chinese Takeaway Cook Book