Directions

To make

1. Mix all the marinade ingredients together.
2. Place chicken thighs into a large bowl and marinate with marinade mixture for 1 hour or overnight.
3. Heat up the frying pan or wok with 1-2 tbsp of oil. Drain chicken thighs and remove as much liquid as possible. Sear for 3-4 minutes on each side until both sides are well charred.
4. Cook in 2 batches so the pan retains heat. Set aside.
5. In the same pan, sauté onion and garlic until softened.
6. Place seared chicken thighs on top and cook for 1 minute.
7. Add in bay leaves, black peppercorns, marinade liquid and water and cook for 5 minutes over medium heat.
8. Once it starts bubbling, reduce to low heat and cook for 15-20 minutes or until the gravy thickens.
9. Toss in pineapple chunks and stir to mix.
10. Serve hot with steamed rice and garnish with chopped spring onions.