Method:
1 Combine ketcap manis, Chinese vinegar, soy sauce, chicken stock, garlic, ginger and chilli in a medium saucepan over a medium heat, bring to the simmer. Add the chicken breast and poach for 10-12 minutes or until cooked through. Remove chicken to a board and slice.
2 Heat oil in a frying pan over a medium heat add the pumpkin, onion and pineapple and sauté until soft, season with salt and pepper and add the brown sugar and white vinegar, allow to simmer until thickened.
3 Arrange the sliced chicken on a plate and spoon over the sauce, serve.