Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press).

Remove the pineapple from the tin (see ingredients for amount, keep the juice for the sauce) and cut into 2cm chunks.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, pour all the pineapple juice into a measuring jug and add the rice vinegar, garlic, soy sauce and cornflour. Mix well until smooth.

Stir in the honey, tomato ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix until fully combined, then set your sweet and sour sauce aside.

Heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the chicken, green beans and pepper chunks and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until the chicken is golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the pineapple chunks to the chicken. Stir-fry for 1-2 mins more, then stir in the sweet and sour sauce.

Bring to the boil, then lower the heat and gently simmer until slightly thickened, 1-2 mins, then remove from the heat.

Taste the chicken and season with salt and pepper if needed. Add a splash of water if it's a little thick.

When ready, fluff up the rice with a fork and share between your bowls.

Top with the sweet and sour pineapple chicken.