Directions: 1. Place chicken in medium pan and cover with cold water. Add lemon rind, onion and peppercorns. Bring slowly to the boil. Reduce heat; simmer, covered, for 6 minutes. Remove chicken from stock. Reserve stock.
2. To prepare sauce: Heat oil in medium pan. Add ginger, spring onions and cook over high heat 1 minute. Add carrots, celery and capsicum; cook, stirring for 2 minutes.
3. Add pineapple juice, vinegar, soy sauce, tomato paste, sugar and lemon juice to the pan; stir to combine Blend chicken stock and cornflour; add and stir until mixture boils and thickens.
4. Add pineapple pieces, cucumber and chicken. Stir gently to combine. Serve with boiled or steamed rice.
Note: Any cooked chicken can be used, but remember to remove all skin and fat.