Heat the oil in a large saucepan and fry the onion, celery, garlic, carrot and chicken, over a medium heat, until the onion has softened (approx 5 mins).
Add the bell pepper (capsicum) and fry for a couple more mins, until the chicken has cooked.
Add the chicken stock, tomatoes and ⅓ cup (80ml) of the pineapple juice from the tin of pineapples.
Add the pineapple (drained) and mango, cover and allow to simmer for 10 mins. Remove the lid and simmer for a further 10 mins.
Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.