Heat the oil in a large pot over medium-high heat. Add the chicken and 1 tablespoon fish sauce. Cook, turning occasionally, until the chicken is lightly browned on all sides. Remove from the pot and set aside.

Lower the heat to medium. Add the onion and cook until softened. Add the garlic and cook for about 30 seconds, just until fragrant.

Return the chicken to the pot and pour in the pineapple juice. Bring to a boil, skimming off any scum that rises to the surface. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is nearly tender.

Add the carrots and simmer for another 5 minutes, or until almost tender.

Stir in the pineapple chunks and evaporated milk. Season with more fish sauce and black pepper. Simmer gently, uncovered, for 5-8 minutes, or until the sauce has reduced slightly. Avoid a hard boil so the milk doesn’t separate.

Stir in the green bell pepper and cook for 1-2 minutes, just until tender-crisp.

Remove from the heat and serve hot with rice. Enjoy!