Marinade for chicken:
2 cloves garlic, peeled and roughly chopped
handful fresh coriander stems
2 tsp sesame seeds
1 tsp ground ginger
1 tsp chilli flakes
3 tbsp vegetable oil
salt
freshly ground black pepper

For the chicken:
100g/3¾oz caster sugar
2 limes, juice only
2 chicken breasts, skin removed
1 tbsp tomato puree
½ pineapple, skinned and diced
handful basil leaves, ripped

Place all the ingredients for the marinade in a mini food processor and blend until a paste is formed.
Slice the chicken into strips and put into a bowl with the marinade making sure the chicken is well coated.
Place the sugar in a frying pan and heat until it turns to caramel.
Add the juice of the limes and stir.
Add the chicken and the marinade and fry for four minutes.
Add the tomato purée and pineapple chunks and simmer for 3-4 minutes.
Stir in the basil leaves and serve.