Begin by draining the pineapple chunks but keep the juice to one side. Pour the vinegar, tomato juice and half the pineapple juice into a pot.
2 Stir in the salt ginger and cornflour. Place the pot over a moderate heat and bring to a gentle simmer, stirring all the while. Once the sauce begins to thicken, lower the heat and add in the roughly chopped peppers, onion and pineapple chunks.
Allow this to simmer for just 5 minutes, heating the vegetables through but still retaining their crunch. Turn off the heat and add the soy sauce.
In a large bowl mix the flour, corn flour, baking powder and salt. Now add the water and whisk to a smooth batter.
Dip each piece of chicken into the batter one at a time before gently placing into the deep fat fryer at 170 degrees for 5 minutes (ensure the chicken pieces are not too big or the outside will burn before the inside cooks, about a quarter inch cubed should be right or thin strips if you prefer.
When the chicken is cooked, place onto kitchen paper to dry.
Cook the rice in a large pot of boiling water for 15 minutes, strain and cool under running water.
Break the eggs into a bowl and the soy sauce, whisk this well. Drizzle a hot non stick pan with the sesame oil before pouring in the egg mix.
Once the eggs begin to cook add the rice and fry until hot through, stirring all the while ensuring the eggs get mixed well through the rice. Add the chopped coriander when you are ready to serve.
Spoon the hot rice into a portion size cup, pressing it in firmly until is completely full. Now turn the cup upside down onto one side of your serving plate.
Shake the plate and cup together until the rice comes loose and you can remove the cup.
Place the chicken pieces around the plate and pur plenty of the sauce and vegetables all over. Garnish with a little sprig of coriander.