Start this recipe by making the sweet and spicy sauce. Place all the ingredients into a saucepan and cook down together for 10-12 minutes. Meanwhile, place the chicken chunks in a bowl and stir in the minced ginger and salt and pepper. Sprinkle in the corn flour and coat completely. Heat up a pan with vegetable oil. Dip the chicken pieces in the beaten eggs and quickly fry in the oil for just 4-5 minutes. Remove from the pan and transfer to a tray covered with kitchen paper. Next, cut the pineapple in half, leaving the stalk on. Remove the flesh and discard the tough core (keep the pineapple carcass for serving) Cut the flesh into chunks and place into a medium bowl with the cooked chicken and prepared sauce. Mix together well then spoon the mixture into the 2 pineapple carcasses. Sprinkle with the finely sliced spring onion and serve with the jasmine rice on the side.