Start by frying your chopped green pepper in a little garlic-infused olive oil until slightly browned.
In a bowl, combine the low FODMAP ketchup, white rice vinegar, sugar and pineapple juice. Add this mix into the hot wok with the peppers and bring to the boil over a high heat.
Now add the corn flour mixture, stir and add the pineapple chunks. Add in your chopped chicken breast. Finish by chopping fresh chives on top.
Allow to cool and place into lunch boxes to enjoy during the week. Simply microwave until piping hot and serve with rice. Enjoy!
A quarter of this meal would be a safe low FODMAP serving size on the restriction phase of the low FODMAP diet.