1. Cut the chicken fillets into medium cubes. Sprinkle the cubes with salt and a splash of lime juice. Leave for a few minutes to allow the meat to salt and marinate a little.

2 Peel the onion and garlic. Cut the onions into 2-4 pieces. Chop the garlic finely or press it through a press.

3. Cut off the tail and top leaves from the pineapple. Peel the pineapple from the skin. Set half of the pineapple aside for other dishes. Cut the remaining half into 8 slices and chop into triangles. Do not remove the core, as it will be soft after cooking.

4. Heat the oil in a pan. Place the fillets, onion, garlic and chili in the hot oil. Cook over high heat, stirring vigorously until golden. Add the finely chopped tomatoes and cook for about 5-7 minutes until the sauce thickens.

5. Place the prepared pineapple chunks and pour in the coconut milk. Cook for about 7 minutes after boiling.   Adjust the sauce for salt, pour in the tabasco and sprinkle with pepper.

Transfer the finished dish to a serving plate, sprinkle with cilantro and serve immediately