Start with:

1 humongous can of diced pineapple chunks in heavy syrup
1 whole chicken
1 bag of sweet onions

Dice the pineapple into small chunks, slice up the sweet onions, and quarter the bird.

Combine all ingredients into a large pot and cook on medium heat, uncovered, until the meat falls off the bone.

It may seem like a lot onions, but don’t worry. The onions will shrink down as the water in their flesh evaporates. You can never have enough onions in this dish.

The pineapple juice will combine with the chicken juices for an almost syrupy consistency. The sweet onions will shrink down and combine with the syrupy juice for awesome goodness.

Serve on a bed of sticky rice. Top with lots of black pepper.

Enjoy!