Cut the chicken into 2 inch pieces.
Put vinegar on them and leave them aside for 20 minutes.
Heat 1 tbsp oil in a wok and fry the chicken pieces till they turn golden.
Put 1 tbsp oil and a pinch of salt in a frying pan and fry the spinach lightly.
In a separate pot mix chicken stock and pineapple juice and heat it.
Add cornflour mixture, salt and soya sauce.
Mix well. When the gravy gets thick, add fried chicken and spinach.
Stir for a few seconds and then take off flame.
Take out in a dish and garnish with pineapple pieces before serving.
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