MANILA, Philippines?Add variety to your chicken dish by cooking it with pineapple chunks and pineapple juice.

In this recipe, cubed chicken breasts acquire a savory tropical flavor that?s just slightly piquant. Carrots add color and rich nutrients.

Pineapple chicken

2 tbsp cornstarch

2 tbsp kecap manis

? tsp salt

3 medium-size chicken breasts, deboned and sliced into cubes

2 tbsp cooking oil

1 small onion, chopped

2 garlic cloves, chopped

1 medium carrot, cubed

1 small can (1 c) pineapple chunks, undrained

? c pineapple juice

Salt and pepper, to taste

8-10 stems green onions, snipped into small pieces

Mix cornstarch, kecap manis and salt. Toss chicken breasts in mixture and let stand for 10-15 minutes.

Heat cooking oil in a skillet and saute onions and garlic until fragrant. Add chicken breasts and cook until slightly brown. Stir in carrots, pineapple chunks and pineapple juice and season to taste with salt and pepper. Bring to a boil.

Reduce heat and simmer until chicken is fully cooked and tender, about 15 to 20 minutes. Sprinkle green onions on top and serve immediately.

Cook?s tips

Kecap manis is an Indonesian sauce which is thicker and sweeter than soy sauce. It?s sold in bottles and is available in specialty shops and Oriental food section of large supermarkets like Metro in Market! Market!

Keep the skin of the chicken breast as this adds flavor to the dish.

You can also use chicken thighs instead of chicken breasts.