1. Cut turkey into 1.25 cm/Â_ inch cubes and put to one side. Blanch the green pepper in boiling water for 2 minutes, drain and put to one side.
2. Heat the oil in a large pan and sautÃ© the onion, chilli or chilli powder and carrot for 5 minutes, then add the turkey to the pan.
3. Drain the pineapple and make up the juice to 350ml/12floz with water. Blend half the juice with the tomato purÃ©e and stir into the pan with the soy sauce and honey. Simmer for 5-8 minutes then add the green pepper strips.
4. Blend the cornflower with the remaining juice and stir into the pan with the pineapple pieces and the vinegar. Continue to cook, stirring for 2 minutes or until the sauce has thickened and the turkey is piping hot. Garnish and serve with the freshly cooked rice.