1. Marinate chicken for 2-3 hours in refrigerator. Drain.
2. Put a piece of DEL MONTE Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick. Steam chicken for 10 minutes, then fry, still wrapped in pandan until brown. Remove toothpicks. Set aside.
3. Simmer DEL MONTE Red Cane Vinegar, sili, sugar, and remaining reserved pineapple syrup for 5 minutes. Add DEL MONTE Sweet Chili Sauce. Allow to simmer for another 2 minutes. Pour over chicken.
Acid from the pineapple helps tenderize the chicken thigh and leg during marination and cooking.
This dish is a good source of protein which is important not only for growth and development but also for repair of body tissues and regulation of body processes.