Marinate the chicken in the pineapple juice from the canned pineapple chunks for 30 minutes to 2 hours.
Heat the cooking oil in a pan.
Saute the onion, tomato, and garlic.
Add the ground black pepper. Stir.
Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip the chicken to cook the other side.
Pour the pineapple juice marinade on the pan. Let boil.
Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the chicken is tender.
Add the fish sauce and pineapple chunks. Cook for 5 minutes.
Put-in the carrots. Cook for another 5 minutes.
Add the bell peppers. Stir and cook for 3 minutes.
Transfer to a serving plate.
Serve. Share and enjoy!