Pineapple Chicken in Coconut Milk

Steps

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1. 1
   Heat oil in a pan and sauté the chopped garlic until it turns light brown to develop its aromatic flavor.
   ▶ ≈0:35
2. 2
   Add the chopped onion and cook until softened, about 30 to 45 seconds.
   ▶ ≈1:11
3. 3
   Add the diced tomato and cook until it becomes soft.
   ▶ ≈1:42
4. 4
   Add the chicken pieces and cook the outsides until lightly browned.
   ▶ ≈2:04
5. 5
   Pour in soy sauce and deglaze the pan by scraping up the flavorful browned bits from the bottom. Continue cooking until the liquid has mostly evaporated.
   ▶ ≈2:51
6. 6
   Add the pineapple juice and chicken broth, bring to a boil.
   ▶ ≈3:16
7. 7
   Pour in half of the coconut milk, bring to a boil again, then add half of the pineapple chunks.
   ▶ ≈3:51
8. 8
   Reduce heat to the lowest setting, cover the pot, and simmer for 30 to 40 minutes until the chicken is fully cooked and tender.
   ▶ ≈4:55
9. 9
   Increase heat to medium, add the sliced carrots, and cook for about 5 to 7 minutes.
   ▶ ≈5:25
10. 10
    Add the remaining coconut milk, stir well, and continue cooking until the sauce becomes thick and creamy.
    ▶ ≈5:49
11. 11
    Add the red and green bell peppers cut into squares and cook for about 3 minutes.
    ▶ ≈6:13
12. 12
    Add the remaining pineapple chunks to brighten the color and enhance the flavor.
    ▶ ≈6:36
13. 13
    Season with fish sauce for umami depth and add ground black pepper to taste. Mix thoroughly to distribute the seasoning evenly throughout the dish.
    ▶ ≈7:18
14. 14
    Transfer to a serving bowl and serve hot.
    ▶ ≈7:59