- 1 kg (2 ⅕ lb) of chicken thighs (boneless) - 100 g (3 ½ oz) brown sugar - 50 g (1 ¾ oz) oyster sauce - 200 ml (~¾ cups) pineapple juice 1 tbsp. soy sauce - 2 tbsp. wine vinegar - 2-3 cloves of garlic - 1 tbsp. salt - ½ tsp. red liquid dye (optional, I didn't use it)
Clean calamari, removing skin, ink gland and head if necessary. Slice and pat dry with paper towels.
Mix the chicken thighs with the salt in a bowl. Pour the pineapple juice into the bowl, add the brown sugar, soy sauce, oyster sauce and wine vinegar. Grate the garlic cloves and add to the chicken. Stir everything together and leave to marinate for 2 hours.
Once marinated, transfer the chicken along with the marinade to a skillet, bring to a boil and simmer over medium heat for 15 minutes until the sauce begins to thicken.
When the sauce thickens, add the ground black pepper and simmer for about 10 minutes more until the sauce caramelizes. Serve with boiled rice and vegetables.