For the sauce, drain the pineapple juice into a large bowl, reserving the fruit for later. Add your cornflour to the juice and stir until smooth. Next, add the soy sauce, vinegar, Sukrin, ketchup and chilli flakes and mix well. Set aside.

Heat a large pan / wok on medium - high heat. Oil your pan with your chosen cooking spray and throw in the onion and peppers. Cook for 2-3 minutes before adding the chicken.

Stir-fry for another 1-2 minutes, until the chicken is just coloured on both sides.

Add the garlic, ginger and pineapple and cook for another minute.

Give the sauce a quick stir before pouring into the pan with the chicken and vegetables. Add your stock, reduce the heat to medium-low, and simmer for around 10-15 minutes until the sauce is thickened and glossy.

Season with black pepper and garnish with sesame seeds to serve.