I’m perticularlly fond of this recipe, I modified it from a book around 2 years back, and have been making it on and off ever since. This is a largely modified version, as I mentioned, and uses another fruit and some little extras to give the food a slightly different tang, which I really like.
Serves 3 (good sized portions)
Ingredients
1 onion
1 tbsp Oil
200g Chicken (more can be used, it does improve the taste, in my opinion.)
1 can pineapple (big or small, doesn’t matter)
1 tbsp Soy Sauce (optional)
1 tbsp Cornflour (optional)
100g Cranberries (these are the extra fruit, they are optional, and scarce in most parts of the world, but if you have them, add them. They are lovely 
)
1/4 - 1/2 tbsp Lemon Juice
1tbsp Sugar
Method
Gently fry the onions in a large, oiled pan. Add chicken (cut into small chunks) and cook through well.
Cut up the pineapple into small chunks, keeping the juice separate, and add them to the pan, along with the cranberries, if you’ve included them, and stir regularly over medium heat.
Put the pineapple juice (from the can) into a measuring jug, and top up with water until you reach 250ml. Add all the other ingredients to the jug, and stir until smooth.
Add the contents of the jug to the pan and bring up to the boil, stirring regularly. Cover pot / pan and simmer gently over medium heat for 10-15 minutes, or until the sauce is thick and glossy.
Either allow to cool and store in an airtight container in the fridge until use, then reheat thoroughly, stirring at intervals, or serve immediately over a bed of rice for each serving.
This recipe originally came from a book, a few years ago, and was modified after several attempts at cooking it by George.