Tropical Chicken with Pineapple in Sweet and Sour Sauce

Ingredients:

• Chicken Breast: 300g, cut into bite-sized pieces
• Salt and Pepper: To taste
• Paprika: 1/2 teaspoon
• Cornstarch: 1 tablespoon
• Vegetable Oil: For frying
• Onion: 1, chopped
• Bell Pepper: 1, cut into bite-sized pieces
• Canned Pineapple Rings: 5, cut into pieces
• Brown Sugar: 1 teaspoon
• Soy Sauce: 3 tablespoons
• Apple Cider Vinegar: 1 tablespoon
• Garlic: 1 clove, minced
• Sweet and Sour Sauce: 1 teaspoon
• Ketchup: 1 tablespoon
• Spring Onions: A bunch, chopped for garnish

Instructions:

1. Prep the Chicken: Season the chicken pieces with salt, pepper, and paprika. Dust them with cornstarch until well coated. This not only seasons the chicken but also gives it a nice crust when fried.
2. Fry the Chicken: Heat some vegetable oil in a pan over medium heat. Add the chicken pieces and fry until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Veggies: In the same pan, add a bit more oil if needed and toss in the chopped onion and bell pepper. Sauté for about 2 minutes until they start to soften but still retain some crunch.
4. Create the Sauce: To the veggies, add the pineapple pieces, brown sugar, soy sauce, apple cider vinegar, minced garlic, sweet and sour sauce, and ketchup. Mix thoroughly to blend and bring the mixture to a gentle simmer. Allow it to cook for a few minutes until the sauce thickens slightly.
5. Combine Chicken and Sauce: Return the fried chicken to the pan, mixing well to ensure each piece is coated in the sweet and sour sauce. Continue cooking them together for an additional 2-3 minutes, allowing the flavors to blend harmoniously.
6. Garnish and Serve: Once everything is heated through and coated in sauce, transfer the dish to a serving platter. Sprinkle chopped spring onions over the top for a fresh, colorful finish.