Mix pineapple juice, ketchup, sugar, garlic powder, and salt in a bowl. Stir thoroughly to distribute.

Add the chicken, then use the curing ingredients to evenly colour the meat. Place in the refrigerator for about 4 hours or overnight to cure. Then, transfer to a covered container or ziplock bag.

Add the chicken, along with the marinade, to a pan over medium heat.

up to a boil. Add additional water in 1/2 cup increments as necessary, lower heat, cover, and simmer until meat is soft and thoroughly cooked.

Add oil once the meat is fully cooked and most of the liquid has been absorbed. Chicken should be cooked further, tossing often, until well browned and caramelised. Serve warm.