In this brothy dish, the chicken is partially covered by liquid and quick-braised on the stove top.
1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
2. Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.
This dish was delicious! You really need the fish sauce though -- it's essential for the flavor and, when combined with the coconut milk, creates a wonderful aroma.
I made this tonight using boneless skinless chicken breast. I also used chicken broth in place of the fish sauce because I was unable to find it locally. The dish was good. Without the salsa my young children liked it very much. It lacked a bit of flavor in my opinion. I added a splash of soy sauce which helped. I think I was looking for a bit of salt on the sauce. I will make this again for my family.