My husband, who has a penchant for anything cooked with coconut milk, loves this dish a lot. I miss cooking for him, and preparing dishes like this makes me miss him even more.
|Freshly cooked and piping hot!|
|The colors of summer.|
In a wide saucepan, heat the cooking oil. When the oil is hot enough, put the chicken pieces a few at a time. Cook until lightly browned. Add the sliced onions and chopped tomatoes. Saute and stir, until the vegetables are soft enough. Add the chopped pineapple and season with salt. Cover and simmer for at least 45 minutes. No need to add water as the juice from the pineapple would suffice.
Once the sauce thickens, turn up the heat to medium and pour in the coconut milk. Stir and season with salt if necessary. Bring to a simmer without covering the pan. (The milk will curdle if it's cook covered). Turn off the heat. Serve while hot.
I can't wait for him to come home so I can cook for him again. Better yet, I can't wait to hop on a plane to Incheon and cook this in Seoul. :)
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