Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes

Pour the cooking oil in a cooking pot / casserole then apply heat

Sauté the garlic, onion, and tomatoes

Put-in the chicken and cook until color of the outer part turns light brown

Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil

Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).

Put-in the carrots and simmer for 5 minutes

Add the bell pepper and fish sauce then simmer for 3 minutes

Remove from the cooking pot / casserole and transfer to a serving dish.

Serve hot. Share and enjoy!