• 4 pcs chicken breast into large chunks
  • 2 tbsps chopped garlic
  • 2 tbsps chopped ginger
  • 1 medium onion chopped
  • 1 medium red and green bell peppers cut to strips
  • 2 tbsps fish sauce
  • 1 cup freshly squeezed coconut milk
  • Salt and pepper to taste
  • 1 birds eye chili (optional)
  • 1 pouch DOLE Pineapple Tidbits, 227 grams
  • Oil for frying


  1. Heat oil in a pan and saute onions, garlic and ginger together.
  2. Add in chicken and cook it until brown then add fish sauce and coconut milk, let it simmer.
  3. When sauce is halfway cooked, add in the bell peppers and DOLE Pineapple Tidbits.Simmer for 2 minutes. Add salt and pepper to taste.