Heat a little cooking oil in a large pan and sauté the garlic and onion until fragrant. Add the marinated chicken and cook until the outside develops a light golden color.

Pour in the remaining pineapple juice and allow the chicken to simmer until it becomes tender. Add the pineapple chunks and carrots, then continue cooking until the vegetables are almost tender.

Once the chicken is cooked through, add the evaporated milk or coconut milk. Keep the heat low and let the mixture gently simmer. Avoid boiling the creamy sauce too aggressively, as gentle cooking helps keep the sauce smooth.

Add the bell peppers near the end of cooking so they retain some of their natural crunch and color. Taste the sauce and adjust the seasoning according to your preference.

When the chicken is tender and the sauce has slightly thickened, your Pininyahang Manok is ready to serve.