Drain the pineapple juice from the can, into a bowl. Keep this juice. Cut the chicken fillet into 12 cubes. Wash the pepper and remove the seeds and stalk. Cut the pineapple, pepper and artichoke hearts each into 12 equal pieces. Peel the ginger and slice thinly. Arrange the pineapple, chicken, artichoke hearts and green pepper onto the cocktail sticks. Heat the oil in a wok and stir fry the ginger for 30 seconds on a medium heat. Add the cocktail sticks and stir fry for 1 minute. Add the soy sauce, sherry, chilli sauce, the pineapple juice and basil. Cover with a lid and allow to cook softly for another 4 minutes, stirring every now and then. Remove the cocktail sticks from the sauce and serve immediately.