Ingredients
750 g chicken, cut in serving pieces
850 g pineapple chunks
1 small orange bell pepper, sliced
1 small green bell pepper, sliced
1 cup coconut milk
1½ tbsp fish sauce
2 small carrots, sliced diagonally
1 onion, diced
1 tomato, diced
1 tsp minced garlic
½ tsp SIDS SALT & PEPPER
3 tbsp rice bran oil
Directions
Marinate the chicken in the pineapple juice from the canned pineapple chunks for 2 hours.
Heat the cooking oil in a pan. Sauté the onion, tomato and garlic then add SIDS SALT & PEPPER and stir. Add the chicken pieces one-by-one. Cook until the colour turns light brown. Flip the chicken to cook the other side. Pour the pineapple juice marinade on the pan and boil. Add the coconut milk, stir, cover and simmer for 40 minutes until the chicken is tender. Add the fish sauce and pineapple chunks. Cook for 5 minutes. Put in the carrots. Cook for another 5 minutes. Add the bell peppers. Stir and cook for 3 minutes.
Serve and enjoy!
