1 lb chicken breasts
1 egg, beaten
1 red jalapeno, diced
12 oz pineapple chunks, undrained
1/3 cup Thai Sweet Chili Sauce
Dip chicken in beaten egg, then roll in cornstarch. Fry chicken chunks until golden brown in vegetable oil, set aside.
Heat a tablespoon of oil over high heat, add the jalapeno and pineapple chunks and cook for a couple of minutes. Add the chili sauce and cook for another few minutes. Add the chicken chunks to the sauce, leave to cook for just a few minutes to make sure the chicken is heated through, serve with rice.