Pineapple Chicken

INGREDIENTS:

2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
3 medium sized carrots, wedged
2 1/2 tbsp fish sauce
1/2 cup coconut milk
2 tbsp garlic, minced
1 medium sized onion, sliced
3-4 tbsp of butter
1 tbsp Chicken bouillon
1 tsp powdered ginger

Cooking procedure:

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks), half of the pineapple chunks , powdered ginger & chicken bouillon for 45 minutes to an hour.
2. Melt the butter (or regular cooking oil).
3. Sauté the garlic, onion, and tomatoes
4. Add the chicken.
5. When chicken is HALF COOKED, add the coconut milk (and maybe some of the marinade) then bring to a boil.
6. Add the remaining half of the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!