In a bowl, mix together the ground chicken breast, Chinese five spice, garlic, ginger and salt and pepper. Roll the mixture in to 12 meatballs and put on a lined baking sheet. Put in a preheated oven at 200°C for 30 minutes.
Add the rice to a pan of boiling water and simmer for 20 minutes.
Heat some oil in a large pan and add the onion, carrot, pepper, celery, garlic and ginger and cook gently for 5 minutes. Add the soy sauce, cider vinegar, honey, pineapple (and juice) and tomato puree and stir well. Add the cooked meatballs, stir and simmer for 7 minutes.
Finally, serve with cooked rice and sprinkle sesame seeds and spring onions on top.