Cut away all the flesh from the chicken and put the bones to simmer with about
Scrape the carrot and shred into wafer-thin slices. Add to the frying pan with the deseeded and shredded green pepper, the shredded pineapple and cut-up spring onions. Stir in the pineapple juice, soy sauce, honey, sugar and vinegar. Simmer for 3 minutes, then add the cornflour blended with the chicken stock. Stir until boiling, when the sauce will become clear and slightly thickened. Check the seasoning and pour over the chicken. Scatter with the almonds browned in the remaining butter and serve with rice.