Prepare the Chicken: In a medium bowl, add the chicken chunks. Sprinkle over the cornflour, salt, and pepper. Toss everything together until each piece of chicken is lightly coated.

Mix the Sauce: In a separate small bowl or measuring jug, whisk together all the sauce ingredients: pineapple juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red chilli flakes (if using). Set aside.

Cook the Chicken: Heat the oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.

Create the Sauce Base: Reduce the heat to medium. If the pan looks dry, you can add a tiny splash more oil. There should be some tasty browned bits left in the pan from the chicken – this is pure flavour!

Simmer the Sauce: Pour the prepared sauce mixture into the hot pan. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce bubble away for 2-3 minutes, until it starts to thicken slightly.

Combine and Finish: Return the cooked chicken to the pan, along with the pineapple chunks. Stir everything together gently to coat the chicken and pineapple in the glossy sauce. Let it all simmer together for another 1-2 minutes until everything is heated through and the sauce has thickened to a lovely syrupy consistency that coats the back of a spoon. What works best for me is watching for the bubbles to become slow and thick.

Serve: Spoon the pineapple chicken over hot, fluffy rice. Garnish with a generous sprinkle of sliced spring onions and toasted sesame seeds before serving immediately.