PINANYAHANG MANOK

1 ½ to 2 kilogram chicken, sliced
1 can of preserved pineapples (or if you prefer ½ kilogram fresh pineapple, peeled and sliced)
1 piece red bell pepper, cut into strips
2 pieces tomatoes, chopped
½ cup coconut milk (gata), or fresh milk
1 piece onion, chopped
A dash of salt and sugar
2 tablespoon cooking oil

Procedure:
If using pineapple chunks from the can, soak the chicken meat into the juice for about half an hour. If not, mash a piece of fresh pineapple and get its juice before marinating.
Put cooking oil in the pan and put the fire to medium heat.
Put garlic, onions and tomatoes and sauté them. (It is important to put the ingredients in exact order to avoid changes in taste.)
Add the marinated chicken. Fry until it becomes golden brown.
Pour the pineapple juice and milk. Let it simmer for 5 to 10 minutes.
Put the pineapple chunks. Let it simmer for another 15 to 30 minutes or until the juice evaporates and becomes half-empty.
Add the carrots and leave it for 5 minutes.
Add the bell pepper; leave it for 2 to 3 minutes.
Turn off the heat. Serve with pasta or a steaming bowl of rice for a unique Filipino meal.

http://www.philippinecuisine.net/philippine-cuisine-pineapple-dishes/