Ingredients:
4 boneless chicken thighs, cut into chunks (to be fair two were on the small side)
1 tbsp cornflour
Sprinkling of ground pepper
1 onion chopped into wedges
1 red pepper roughly cut
2 cloves of garlic cut finely
2.5cm cube of ginger cut finely
425g tin pineapple in juice, drained and cut in pieces
3 tbsp soy sauce
2 tbsp honey
2 tbsp sweet chilli sauce
1 tbsp tomato purée
1 tbsp sesame oil
1 tbsp hoisin sauce

Method:
Place the chicken chunks into a bowl and mix in the cornflour and ground pepper.
Heat some oil in a wok or large frying pan, add the chicken and cook on a high heat, stirring occasionally until the chicken is golden.
Add the onion and red pepper and cook for 1 minute, add the garlic and ginger and cook for 1 minute, add the pineapple pieces and cook for 2 minutes
In a bowl mix together the soy sauce, honey, sweet chilli sauce, tomato purée, sesame oil and hoisin sauce, then add to the wok or large frying pan.
Cook on high allowing the sauce to bubble and start to reduce, this will darken the chicken and the sauce will caramelise. Continue to cook for about 5 minutes or until you are sure the chicken is cooked properly.

My tips:
Once the sauce was starting to reduce I popped the chicken in a casserole dish and into the oven on a low heat until I was ready to serve.
We served with steamed rice with peas (seasoned with butter and pepper).
I think this dish would benefit from some cashew nuts and I will definitely add next time I make this.