2 cups thinly sliced pineapple pieces, peeled
1/2 cup halved Flavorite cherry tomatoes
2cm piece peeled ginger, cut ino thin match sticks
1/2 cup chopped green capsicum
1/2 cup thinly sliced carrot
1/2 cup thinly sliced cucumber
1/2 cup chopped cabbage
1/2 cup thinly sliced red onion
1/2 cup white vinegar
3/4 cup rice wine vinegar
2 organic chicken breasts
1/3 cup plain flour
1/3 cup corn flour
1 tsp Chinese five spice
Salt and white pepper
1 tbs light soy sauce
1 tbs water
Vegetable oil for frying
To make the salad, cut pineapple into medium sized pieces and place in a bowl with tomatoes, ginger, capsicum, carrot, cucumber, cabbage and red onion.
Combine sugar, vinegar and rice wine vinegar and pour over salad. Toss lightly and set aside at room temperature. Slice chicken into bite size pieces and coat with plain flour. Shake off excess.
Combine corn flour, Chinese five spice, salt and pepper, soy sauce and water to make a batter. Dip chicken pieces in batter, letting excess run off. Pour oil into pan to a depth of about 1/2cm. When hot, add chicken in batches and cook until golden.
Remove to kitchen paper and drain. Serve chicken pieces with salad.