Chop the chicken into serving size portions. Reserve the breast for another dish.
Rub the chicken with salt, pepper and paprika. Toss in starch.
In a wide shallow pan, heat enough cooking oil to reach a depth of two inches.
Lightly fry the starched chicken, in batches if necessary, just until lightly browned and the starch has formed a light crisp crust on the surface.
Pour off the oil leaving only about a tablespoonful. Reheat.
Saute the garlic, ginger, shallots and chilies. Stir in the pineapple chunks and bell pepper.
Pour in the coconut milk and about a tablespoonful of fish sauce. Stir.
Arrange the chicken in the pan in a single layer.
Set the heat to low. Cover the pan. Let the chicken cook for 50 to 60 minutes. Avoid uncovering the pan too often to minimize loss of moisture. You may check every 15 to 20 minutes to see how the chicken is doing. Taste the sauce as well and add more fish sauce if needed. If your chicken is exceptionally tough and it needs to cook a little longer, you may need to add half a cup or so of chicken broth to prevent the sauce from drying up. Note that the coconut milk will curdle during cooking and the sauce won't be white or off-white. That's how it should be.
When the chicken is done, give the sauce one last taste. Adjust the seasonings, if needed.
Scoop out the contents of the pan and transfer to a serving bowl. Pour the sauce over the chicken, pineapple and vegetables. Sprinkle with sliced scallions before serving.
Chili Chicken With Fresh Pineapple (Pininyahang Manok) printed from https://casaveneracion.com/chili-chicken-fresh-pineapple/ for personal use only. Not for republication nor distribution.