INGREDIENTS: 

250g squid, cleaned and sliced into 7mm rings

1/2 onion, cut into bite-sized chunks

50g celery, sliced 1 cm thick

300g tomatoes, chopped into bite-sized chunks

Half courgette, cut into bite-sized chunks

200g fresh or tinned pineapple, cut into bite-sized chunks

100ml pineapple juice from can or orange juice

2 tbs fish sauce

1 garlic clove

1 tsp sugar

1 birdseye chilli, half de-seeded

1 juice of lime or lemon
 METHOD:

Finely chop garlic and chilli and add to a bowl with sugar and fish sauce and stir. 
Heat a frying pan or wok until very hot. Add a dash of cooking oil, then stir fry the onions, celery and tomatoes for about a minute. Add the courgette and pineapple, stirring well while adding pineapple juice. Add the squid and fish sauce mix. Cook for a further 2 – 3 minutes, add juice of a lime and stir well.
Serve immediately with steamed rice.