Instructions: Fry the chicken vegetables and pineapple quickly over a high heat.

Remove from the pan.

Mix all the ingredients for the sauce in a pan and bring to the boil stirring continuously until the sauce thickens.

Return the vegetables to the pan and cook slowly in the sauce for twenty minutes or until chicken and vegetables are cooked.

Fill the baked vol au vent cases with the sweet and sour chicken.

Serve hot.

Serves 4

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