In a bowl, add chicken mince, salt, white pepper powder, onion powder, garlic powder and bread crumbs. Mix and allow to rest for 30 minutes.

Roll the met into 1-inch meatballs.

Heat oil in a wok and add the meatballs. Cook in a medium flame until the meatballs are completely cooked through.

Take out and keep aside for later use.

In the same oil, add grated ginger and garlic and stir fry on low heat until the raw smell is gone.

Add the onions and fry until translucent and soft.

Add bell peppers and green chili and fry until vibrant in color.

Now turn the flame high and add the pineapple chunks.

Stir fry until they are a little golden from outside.

Add the meatballs and mix.

Turn the flame low and add brown sugar, soy sauce, ketchup and vinegar.

NOTE: Use brown sugar only with fresh pineapples. Canned pineapples already contain sugar.

Mix well and add water to make the gravy.

Bring to a boil and add corn starch slurry slowly, with continuous stirring until the gravy is thickened to your liking. Turn the flame off when the corn starch is cooked.

Sprinkle some spring onions and serve with Chinese rice. Enjoy!