Directions:

• 1.

  In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.

• 2.

  Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.

• 3.

  Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.

• 4.

  Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).

• 5.

  Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.

• 6.

  To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.

• 7.

  Add the garlic and ginger, and cook until fragrant.

• 8.

  Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.

• 9.

  Add the pineapple cubes and warm thorough.

• 10.

  Add the chicken to the frying pan and toss to coat with the sauce.

• 11.

  Scoop the mixture into the hollowed out pineapple along with a scoop of rice.

• 12.

  Garnish with scallions and sesame seeds.

• 13.

  Enjoy!