Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
Pour the cooking oil in a cooking pot / casserole then apply heat
Sauté the garlic, onion, and tomatoes
Put-in the chicken and cook until color of the outer part turns light brown
Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
Put-in the carrots and simmer for 5 minutes
Add the bell pepper and fish sauce then simmer for 3 minutes
Remove from the cooking pot / casserole and transfer to a serving dish.
Serve hot. Share and enjoy!