July 8, 2009
600g Chicken leg and thigh, cut into 8 portions
8pc large pandan leaves
1 can (234g) Del Monte Fresh Cut sliced Pineapple, drained, each piece cut into 2 (reserve syrup)
1 tsp Del Monte Red Cane Vinegar
1 pc Siling Labuyo
1 tsp Sugar
1/3 cup Del Monte Sweet Chili Sauce
2 tbsp Oyster Sauce
3 tbsp thick coconut milk
1 tbsp patis
6 cloves garlic, minced
1/2 tsp grated ginger
2 tbsp pineapple syrup
1. Marinate chicken for 2-3 hours. Drain. Put a slice of Del Monte Fresh Cut Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick. Steam chicken for 10 minutes, then fry until brown. Remove toothpicks. Set aside.
2. Simmer Del Monte Vinegar, sili, sugar and remaining pineapple syrup for 5 minutes. Add Del Monte Sweet Chili Sauce.
Note: Makes 8 Servings.