Chop the garlic and pineapple into small pieces.

Cut the chicken breasts into thin, long strips.

Heat olive oil in a fry pan over medium-high heat.

Fry the chopped garlic in the hot oil for a few seconds until fragrant.

Add the chicken strips and pineapple pieces to the pan.

Sauté the chicken and pineapple until the chicken changes color and is partially cooked.

Reduce the heat to low.

Add Worcestershire sauce to the pan and allow it to simmer and reduce slightly.

Mix in chili garlic sauce and tomato ketchup.

Add lemon juice, salt, and black pepper powder to the sauce. Mix well to combine.

Simmer the mixture gently for a few minutes to allow the flavors to meld.

Increase the heat back to medium-high.

In a small bowl, mix cornflour with a little water to form a smooth paste.

Immediately add the cornflour paste to the pan while stirring constantly to prevent lumps.

Stir for a minute or two until the sauce thickens to your desired consistency.

Serve hot with rice.