Zubereitung

1. 1

   Cut the chicken breast into bite-sized cubes, season with salt and toss in half of the cornstarch. Fry in a pan with oil for 6 to 8 minutes until golden all over.

2. 2

   Chop the peppers. Drain the pineapple, catching the juice. For the sauce, stir together the rice vinegar, sugar, ketchup, soy sauce and 150 ml pineapple juice.

3. 3

   Briefly fry the peppers, pour in the sauce and stir in the remaining cornstarch mixed with a little water.

4. 4

   Add the pineapple chunks and let everything simmer for 3 to 4 minutes until the sauce turns glossy. Serve with rice.