September 29, 2013

Some use coconut milk for this dish because it’s creamier and sweeter, but when there’s no time to go to market for freshly grated and squeezed coconut milk, I use milk intsead.

chicken_pineapple 2

Chicken with Pineapple


  • 2 Tbs. ginger, julienned
  • 6 cloves garlic, crushed
  • 1 large white onion, sliced
  • 1 whole chicken, cut into serving portions
  • 1 to 2 tbsp. fish sauce (patis)
  • ½ tsp Peppercorn
  • 1 can (154 ml) Evaporated Milk or 2/3 cup coconut milk (more if you want it creamier)
  • 2 pouches (115 grams each) pineapple tidbits or chunks (drained, reserve syrup)


  1. Sauté ginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add chicken and fish sauce. Sauté for 10 minutes or until the chicken is slightly brown.
  2. Add peppercorns and pineapple syrup. Reduce heat, cover and simmer for 15 minutes.
  3. Add milk and pineapple. Simmer uncovered for 3-5 minutes, stirring continuously, then turn off heat.
  4. Transfer to a serving bowl and serve hot with steamed rice.

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