400 g (13 oz) chicken fillets
1 ts chilli paste
600 ml (20 fl oz) coconut milk
300 g (10 oz) canned pineapple pieces
1 tb brown sugar
1 tb fish sauce
1. Slice chicken, drain pineapple pieces.
2. Bring half of the coconut milk to boil and add chilli paste.
3. Add chicken and heat.
4. Add pineapple, sugar, fish sauce and the rest of the coconut milk and stir.
5. Simmer for 15 minutes.