In a bowl or freezer bag, combine the cornflour, onion powder, garlic powder, paprika and chicken breast so the chicken is coated in the mixture.

Add the soy sauce, honey, apple cider vinegar, tomato puree, chicken stock and the juice from the pineapple chunks (around 170ml) to a jug. Mix through and set aside.

Heat 1 tsp coconut oil in a wok on a high temperature and fry the chicken for a few minutes until it starts to turn golden brown (it doesn’t need to be fully cooked through at this stage).

Remove the chicken from the wok and set aside.

Add the second tsp coocnut oil to the pan along with the peppers and onions and fry for a few minutes until the onion starts to turn translucent.

Add the garlic and ginger and fry for a further 30 seconds.

Add the pineapple chunks and the sauce to the pan along with the chicken. Keep the heat on high and simmer for about 7-10 minutes until the sauce starts to really thicken up and the chicken is fully cooked through.

Serve and garnish with spring onions.