Tropical Pineapple Chicken Delight

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 flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the pineapple shells and cubed flesh 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 and 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 minutes, stirring occasionally.

Stir in the chicken stock and bring the mixture to a boil. 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 1-2 minutes to ensure the chicken is heated through.

Serve the pineapple chicken over steamed jasmine rice in the empty pineapple shells, and sprinkle with sesame seeds to garnish.