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Remove chicken from bones. Cut into pieces about 2cm square. Drain pineapple pieces. Remove seeds and pith from pepper and cut into 2cm squares. Dice celery. Cut shallots into 2cm lengths.
Heat about 3 tablespoons of oil in large frying pan. Fry chicken till just coloured. Add pepper, shallots, celery and pineapple. Cook for few minutes. Add stock, tomato sauce, soy sauce and sugar. Blend cornflour with a little pineapple liquid. Add to mixture and blend well.
Serve with rice.
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