# 1 whole chicken, cut into serving pieces shopping list
# 1 can pineapple chunks, set aside the syrup shopping list
# 1 Tbsp oil shopping list
# 3 cloves garlic, minced shopping list
# 1 medium-sized onions, chopped shopping list
# 1/2 cup evaporated milk or coconut milk shopping list
# patis (fish sauce), to taste
INSTRUCTIONS
* Marinade the chicken with the pineapple syrup for a few minutes.
* Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (You’re not exactly frying the chicken–you just want to seal in the juices.)
* When done, set aside the chicken on one side of the pot.
* Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.
* Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).
* By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.
* Simmer again for 2 minutes then turn-off the heat.
* Best serve with steamed rice.
