1 (3-4 lb.) whole chicken, cut into pieces
1 (8 oz.) can crushed pineapples with juice (or chunks)
1/2 cup fish sauce (or according to taste)
4 tbsp. butter (or oil)
4 cloves garlic, minced
1 onion, sliced
1/2-inch sliced fresh ginger, minced or grated
1 (5 oz.) can evaporated milk

Wash chicken. Place in a bowl. Combine crushed pineapple and its juice and fish sauce. Allow chicken pieces to marinate for 1 hour in refrigerator.

In a pan melt butter (or oil) and sauté garlic, onion and ginger. Add chicken pieces and cover. When chicken is half cooked, add the marinade and bring to a boil over a low heat.

When chicken is tender and almost cooked, stir in the milk and simmer for 5 minutes, stirring continuously.

Submitted by: Jay Edwin Asuncion