Cut tomato, pineapples and chicken fillets into strips. Add chicken fillets into the marinade and marinate for 15 mins.
Pan-fry chicken fillets until golden brown. Dish up and set aside.
After bringing the seasonings to a boil (Note: add Lea & Perrins Worcestershire Sauce in last to taste better), add the sauce then toss in the pineapples and tomato.
Pour the mixture over chicken fillets then sprinkle the dish with deep-fried garlic and diced spring onion.