To serve 4 or more (depending on any other dishes being served) you will need:
1 ActiFry spoon of vegetable oil or 1 tablespoon
1 large onion - cut into bite sized pieces
1 red bell pepper - cut into bite sized pieces
1 green bell pepper - cut into bite sized pieces
1 clove of garlic - finely chopped
2 skinless chicken fillets - cut into bite sized pieces
1 tablespoons of cornflour - to coat the chicken
1 x 227g tin of pineapple - drained keeping the juice for the sauce
a good pinch of dried red chilli flakes - leave them out if you don't like spice

For the sauce you will need:
1 tablespoon cornflour
2 teaspoons sugar
2 teaspoons Worcestershire sauce
juice from the tin of pineapple - about 70ml
20ml water
2 tablespoons red wine vinegar
3 heaped tablespoons tomato ketchup
1 tablespoon Ketjap manis (Indonesian sweet soy sauce) available in any good supermarket
a big pinch of white pepper

Add a tablespoon of cornflour to a bowl and very roughly coat the chicken and put to one side.

Gather together and prepare the other ingredients. Start by making the sauce; in a small jug add the cornflour and sugar. Mix in the Worcester sauce, pineapple juice, water, red wine vinegar, tomato ketchup and Ketjap manis (you can use dark soy sauce instead) along with a good pinch of white pepper.

Put the onions into the ActiFry along with 1 ActiFry spoonful of vegetable oil and cook for 3 minutes. Open the lid and add the peppers and cook for a further 8 minutes.

Add the chicken and garlic along with the sauce and cook for another 10 minutes.

Add the pineapple and cook for a further 5 minutes by which time the chicken should be perfectly cooked and the sauce nicely thickened. Please check and if not continue to cook for a few minutes more.

Optional; sprinkle with finely chopped spring onions to serve.

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