Using a sharp knife, carefully cut the pineapple in half

lengthwise. Using the knife tip, cut around the inside

edge of the pineapple, being careful not to cut through

the skin. Slice down and across the pineapple esh, the

scoop out the pineapple cubes with a spoon. Discard th

core and set the pineapple shells and cubed esh aside

In a large pan, heat the cooking oil over medium heat.

Add the chicken pieces and season with salt and black

pepper. Cook for about 10 minutes, or until browned a

cooked through. Remove the chicken from the pan and

set aside.

In the same pan, add the pineapple cubes, sweet chili

sauce, soy sauce, and garlic paste. Cook for 2-3 minute

stirring occasionally.

Stir in the chicken stock and bring the mixture to a boi

Reduce the heat to a simmer and cook, stirring

occasionally, until the sauce has thickened, about 5-7

minutes.

Add the cooked chicken back to the pan and stir until

evenly coated with the sauce. Cook for an additional 1

minutes to ensure the chicken is heated through.

Serve the pineapple chicken over steamed jasmine rice

the empty pineapple shells, and sprinkle with sesame

seeds to garnish.