Using a sharp knife, carefully cut the pineapple in half lengthways.

Cut around the edge of the pineapple, being careful not to cut through the skin.

Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon.

Discard the core and set the flesh aside.

In a large pan, heat the oil over medium heat.

Add the chicken and season with salt and pepper.

Fry for about 10 minutes until browned and cooked through.

Remove the chicken and set aside.

Add the hoisin sauce, soy sauce, brown sugar, and garlic paste to the pan and fry for a couple of minutes.

Stir in the chicken stock.

Bring to a boil and then simmer, stirring occasionally, until the sauce has thickened.

Once the sauce has thickened, add the chicken back to the pan and stir until evenly coated with the sauce.

Serve in the empty pineapple halves, along with some rice and sesame seeds.

Enjoy!