Filipino children love this dish. The tender pieces of chicken and the sweet pineapple chunks float in a creamy bath of coconut milk. This savory and sweet combination produces a dish that people of all ages will love. This recipe demonstrates the flexibility of pineapple, a fruit that is used for a main dish as well as a part of a dessert. Evaporated milk can be a convenient substitute for coconut milk.

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

2 tablespoons oil

3 cloves garlic, crushed with the side of knife

1 onion, sliced

11/2 lbs (750 g) boneless, skinless chicken breasts, thighs or drumsticks, cut into cubes

1 teaspoon salt

1 tomato, diced

One 131/2-oz (400-ml) can coconut milk

21/2 cups (250 g) fresh or canned pineapple, cubed

1 tablespoon fish sauce

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Remove the sautéed garlic and onion, and set aside.

Toss the chicken cubes with the salt. To the same skillet over medium-high heat, add the remaining 1 tablespoon of the oil. Stir-fry the chicken for about 15 minutes or until lightly browned. Add the garlic and onion.

Add the tomato, coconut milk and pineapple and simmer over medium-low heat for 10 minutes. Season with the fish sauce. Serve hot with steamed rice.

Reprinted with the express permission ofTuttle Publishing, a member of the Periplus Publishing Group.