Method:

1. In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.

2. Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.

3. Add the chicken and sauté until no longer pink, about 5 minutes.

4. Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.

5. Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt