First, get the rice on. Rinse the 300g of basmati rice under cold water until the water runs clear. Add it to a saucepan with 600ml of cold water and a pinch of salt. Bring to the boil, then immediately reduce the heat to your lowest setting, cover with a tight-fitting lid, and let it simmer for 10-12 minutes. Once cooked, turn off the heat and leave it covered to steam for another 10 minutes.

While the rice is cooking, prepare your sauce. In a small bowl or jug, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, and red chilli flakes (if using). Set this aside. In a separate small bowl, mix the cornflour with 2 tablespoons of cold water to create a smooth slurry.

Pat the chicken chunks dry with a paper towel; this helps them brown nicely. Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer (work in batches if needed to avoid crowding the pan). Cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes until it has softened and become translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant, stirring constantly to prevent them from burning.

Pour the prepared sauce mixture into the pan with the onions and garlic. Bring it to a gentle simmer. Once it's bubbling, slowly whisk in the cornflour slurry. Continue to simmer for 2-3 minutes, stirring, until the sauce thickens to a glossy consistency that can coat the back of a spoon.

Now, return the cooked chicken to the pan along with the pineapple chunks. Stir everything together gently to ensure the chicken and pineapple are fully coated in that lovely sauce. Let it heat through for another 1-2 minutes. What works best for me is to avoid overcooking at this stage, so the pineapple stays juicy.

To serve, fluff the cooked rice with a fork and divide it among four bowls. Spoon the pineapple chicken over the rice. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for a bit of texture.