Heat the wok with oil, pan-fry chicken wings over low heat until medium well. Add bell peppers and pineapples to the wok and stir fry evenly. Add seasonings and cook until the sauce has been thickened. Serve.
Have a small cut along the back of the chicken wings, so the flavours of the marinade will be baked into the meat quickly
Ripe pineapples are recommended since unripe pineapples will make the dish tastes too sour.
Do not add bell peppers and pineapples too early, otherwise it will affect the appearance and the taste.