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Cut the chicken breasts into chunks.
Place a frying pan over a medium heat and add the oil.
Fry the chicken breasts until brown all over (approx. 5-6 minutes), then add the garlic and ginger and cook for 30 seconds.
Stir the pineapple juice together with the soy sauce and cornflour.
Pour into the pan and stir, then add 4 tablespoons of water.
Cook for 10 minutes.
Peel and cut the carrot into thin strips.
Dice the pepper and chop the pineapple and add everything to the pan.
Continue to cook for another 5 minutes until the chicken is cooked through and the sauce thickened.