Ingredients

• 3 lb (1.3 kg) chicken pieces of your choice (thighs, drumsticks or wings)
• 2 tbsp (30 ml) fish sauce
• 1 tbsp (15 ml) lemon juice
• 1 tsp freshly ground black pepper, plus more to taste
• 2 tbsp (30 ml) vegetable oil
• 4 cloves garlic, chopped
• 1 small onion, chopped
• 1 cup (240 ml) unsweetened pineapple juice
• 2 tbsp (25 g) sugar
• 2 tbsp (30 ml) soy sauce
• 1 (14-oz [398-ml]) can pineapple chunks with juice
• Salt, to taste
• Steamed rice, for serving

Instructions

1. In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
2. Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
3. Add the chicken and sauté until no longer pink, about 5 minutes.
4. Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
5. Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
6. Serve with steamed rice.