Start by making the sauce: in a small bowl, add 150 ml pineapple or orange juice, 2 Tbs soy sauce, 2 Tbs white wine vinegar,
2 Tbs tomato ketchup, 2 Tbs soft brown sugar and a pinch of chilli flakes. Stir in a tsp of cornflour to dissolve thoroughly,
and set aside. Cut chicken thighs into bite-sized pieces, dust lightly in seasoned flour and brown all over in hot olive oil.
Scoop out and set aside. Cut an onion top to bottom into slivers, a red pepper cut into slices and a few green beans cut
into 3 – 4 cm chunks and fry these with some chopped garlic and chopped ginger for a few minutes, then return the chicken
to the pan and add the sauce, bring it to a simmer, cover and cook gently for 15 minutes. Add fresh pineapple cut into
small cubes, and simmer for another 5 minutes. Stir in chopped spring onions and coriander leaves and serve with rice.