Slice chicken breasts on the bias and dust with Lemon Pepper and set aside to marinate for a few hours or overnight
Lightly brown the chicken in a pan with oil and then leave to one side.
Pour the barley water into another pan and stir in honey.
Bring to a simmer and slowly pour in the custard powder, stirring constantly until it thickens up to your preference.
Add in the pineapple and chicken and turn down the heat. Add water if it the dish need to be thinned down.
Cook for further 5 minutes and garnish with chilli, chives, lemon slices.
Serve with Rice.
