1. In a small bowl, whisk together pineapple juice, dark soy sauce, apple cider vinegar, tomato paste, catsup, and brown sugar. Set aside.

2. In a large skillet or wok, heat some oil over medium-high heat. Add the boneless chicken breast and cook until browned and cooked through. Remove from the skillet and set aside.

3. In the same skillet, add the capsicum and shredded carrots. Stir-fry for a few minutes until the vegetables are slightly softened.

4. Add the pineapple chunks to the skillet and pour in the sauce mixture. Stir well to coat the vegetables.

5. In a separate bowl, whisk together starch and water to make a slurry. Slowly pour the slurry into the skillet while stirring continuously. Cook for a few minutes until the sauce thickens.

6. Return the cooked chicken breast to the skillet and toss everything together until well combined.

7. Serve hot over steamed basmati rice.

8. Enjoy!