Meatballs: Break up the chicken mince into a medium sized mixing bowl. Add the onion and garlic salt, paprika, oregano, thyme and ginger and mix together with a spoon until all the spices are mixed in.

Light wet hands and roll chicken mixture into 12 balls and place on a plate. (You might need to dampen hands a few times during the rolling process it the mixture gets too sticky)

Heat a non-stick pan on the stove on high heat, and add the meatballs. Lightly brown off, turning with tongs or a spatula. This should take about 7 to 8 minutes. After this time, you could either put the meatballs into the oven to finish cooking for a further 10 minutes at 180 degrees C/350 F, or leave them in the pan on low heat covered with a lid on for another 10 minutes

Sauce: In a medium sized saucepan, add the passata, salt, garlic, crumbled stock cube, ginger, pineapple juice, vinegar and orange juice. Heat on medium, and be careful not to let it boil.

Test the temperature of the sauce is hot, then spoon out 2 tablespoons of sauce into a cup and add the cornflour. Use a clean spoon to mix and combine.

Add cornflour slurry back into the sauce and mix it back in. Sauce should begin to thicken as a result.

Add the capsicum/peppers and shallots and stir for 2 minutes.

Add the pineapple pieces and stir in to the mix.

(Note: if sauce is still too thin for your liking, make another cornflour slurry, but this time use 2 tablespoons to tap water, and 1 tablespoon of cornflour mixed together and added in to the sauce.)