Ingredients

· 1 large pineapple

· 2tbsp peanut or vegetable oil

· 6 boneless chicken thighs, cut into bite-size cubes

· 1tsp salt

· 1tsp pepper

· 1tbsp hoisin sauce

· 1tbsp soy sauce

· 1tbsp brown sugar

· 1tbsp garlic paste

· ½ cup chicken stock

· Cooked rice, for serving

· Sesame seeds, for garnish

Method

Using a sharp knife, carefully cut the pineapple in half, lengthwise. Using tip of the knife, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the flesh, then scoop out cubes with a spoon. Discard the core and set the flesh aside. In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until brown and cooked through. Remove and set aside. Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar and garlic paste, and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened. Add the chicken back to the pan and stir until evenly coated with the sauce. Garnish with sesame seeds and serve in the empty pineapple halves along with rice.