Chicken Pandan with Chili Pineapple recipe

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 Sili Labuyo (small chili pepper)
1 tbsp Sugar
Pineapple syrup
1/3 cup DEL MONTE Sweet Chili Sauce

Marinade: 
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

Marinate chicken for 2-3 hours. Drain. Put a slice of  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.
Simmer Vinegar, sili, sugar and remaining pineapple syrup for 5 minutes. Add Sweet Chili Sauce. Allow to simmer. Pour over chicken

8 Servings

Choose pandan that has darker green color to get more flavor