Clean and cut chicken into thin strips.
Marinate chicken pieces with 1 teaspoon balsamic vinegar/white vinegar, 1 tablespoon soya sauce, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon ginger-garlic paste and salt.
Mix and keep aside for at least half an hour.
Chop tomatoes roughly and blend to make tomato puree.
Also cut onions and bell peppers in thin strips.
After resting the chicken for at least half an hour, heat 1 tablespoon of cooking oil and add in onions and bell peppers to stir fry in high heat.
Add freshly ground black pepper and a pinch of salt and stir fry in high heat for 2-3 minutes and transfer to a dish.
In the same pan heat 1 more tablespoon of oil and add in marinated chicken pieces. Keep flame in high heat.
Stir fry in high heat for 2-3 minutes and then add in the dry spices like Kashmiri red chilli powder, coriander and cumin powder.
Stir to mix the spices and next add the prepared tomato puree.
Give it a good mix and stir fry for more 3-4 minutes.
Then add the sauteed vegetables and mix. Add salt and chilli flakes as per taste.
Next, add a half cup of pineapple juice and mix well.
Stir and cook for a minute, check the seasoning and remove from heat.
Transfer to a serving dish and serve immediately with any kind of rice, roti/paratha/tortilla or bread.
