CHICKEN PANDAN WITH CHILI PINEAPPLE

Ingredients:
600g           Chicken leg and thigh, cut into 8 portions
8pc             large pandan leaves
1 can          (234g) Fresh Cut sliced Pineapple, drained, each piece cut into 2 (reserve syrup)
1 tsp            Red Cane Vinegar
1 pc            Siling Labuyo
1 tsp           Sugar
                    Pineapple syrup
1/3 cup       Sweet Chili Sauce

Marinade:                                                                                        
2 tbsp       Oyster Sauce
3 tbsp       thick coconut milk
1 tbsp       patis
6 cloves   garlic, minced
1/2 tsp      grated ginger
2 tbsp       pineapple syrup

Procedure:alt
1. Marinate chicken for 2-3 hours. Drain. Put a slice of  Fresh Cut Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick. Steam chicken for 10 minutes, then fry until brown. Remove toothpicks. Set aside.
2. Simmer Vinegar, sili, sugar and remaining pineapple syrup for 5 minutes. Add Sweet Chili Sauce.

Note: Makes 8 Servings.