(Filipino Pineapple Chicken)

Servings: makes 6 servings (approx 1 cup per serving)

Ingredients

• 1 lb Boneless, skinless chicken thighs, cut into 2×2 inch chunks
• 14 oz (1 can) Pineapple chunks in pineapple juice
• 2 tbsp Canola/ cooking oil
• 2 tbsp Garlic, minced
• 1 piece Medium-sized onion, sliced
• ½ cup milk  
• 2 cups Red bell pepper, chopped into 1×1 inch squares
• 1 cup Celery stalk, chopped into ½ x ½ inch squares
• 1/8 tsp Pepper or Mrs. Dash (optional, to taste)

Directions

1. Marinate the chicken in pineapple juice (from the can of pineapple chunks) for 30 minutes. Thoroughly drain off the chicken from the marinade, but save the marinade for later use.
2. In a medium-sized pot, heat up cooking oil and sauté the garlic and onion.
3. Put the drained chicken in the pot and cook until the chicken is light/ medium brown (may require medium to high heat).
4. Add the saved pineapple marinade and milk and bring to a boil.
5.    Simmer on medium heat until chicken is tender and liquid is reduced to about half of its original volume (around 20-25 minutes).
6.    Add in pineapple chunks, red bell pepper and celery and simmer for another 7 minutes.
7.    Add pepper or Mrs. Dash to taste.
8.    Remove from heat. Serve with cooked white rice.