Start with the prep work: Chop the onions & peppers into cubes & set aside. Finely slice the spring onions & set aside. Cube the chicken breasts & set aside. Dice the bacon & set aside.
In an oven dish, Mix the brown sugar, soya sauce and garlic.
Dissolve the stock cube in 500ml water & add to soya mix.
Add the tinned pineapple & juice, chopped peppers, onions & cubed chicken, rice & mix until everything is coated in the sauce mix.
Cover the oven dish with foil, and bake in the oven for 55min. While the chicken is baking, fry the bacon & set aside.
Remove the foil, give the chicken mix a stir, and top with the bacon, then return to the oven to bake uncovered for 10mins.
Remove the dish, sprinkle with spring onion & allow to cool for 5 mins before serving.
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