Asian Chicken Pineapple Stew

Season 1/2 kilo chicken breast with salt and pepper for a minimum of 30 minutes before cooking. Place chicken in a saucepot together with 4 bulbs of lemongrass, pounded with the back of a knife to expose pulp, 4 thin slices of ginger, 1/2 cup soy sauce, 2 cups pineapple juice, and 1/4 cup brown sugar. Bring to a boil. Reduce heat to a simmer and let cook to about 1 hour and 30 minutes. Remove lemongrass bulbs. Add 1 small can pineapple tidbits including syrup; mix well.
I got this recipe from @yummyph october 2011 issue and it was indeed #yummy