Add the oil to a non stick pan and fry onions and peppers on a medium heat.
In a mug combine the soy sauce, honey, sugar, garlic, ginger and about half of the juice from the tin of pineapple and set aside.
Once the onions and pepper have softened slightly, add the pineapple chunks and green chillies and fry for another 2 minutes.
Add the sauce mixture from the mug to the pan and bring to the boil then reduce the heat to a simmer.
Add a splash of white wine vinegar to give it a nice kick and simmer for 10 to 15 minutes.
Add the velveted chicken to the sauce and bring back up to the boil.
Combine the cornflour with around 4 tablespoons of water or pineapple juice and add to the sauce whilst stirring to thicken.
Serve with egg fried rice and enjoy!
This is a common practice in Chinese restaurants that helps to seal in the meat's juices. To velvet the chicken, combine 1 egg white, 1 tablespoon cornflour, 1 tablespoon oil, 2 teaspoons rice wine or rice vinegar and 1 pinch salt; whisk till smooth, then add the sliced chicken and marinate for 30 minutes. Drain well before adding to the hot pan.