For the first time we clean the skin of chicken skin and fat, then cut it into pieces not very small, about 3-4 cm (1-1.5 inch)

Then season the meat with sea salt, freshly ground pepper, garlic powder, and 2 tbsp soy sauce.

Heat a deeper pan, in which we put olive oil (or pork lard). When the oil is hot, put the chicken to fry and stir until the pieces of meat turn white on all sides.

After the chicken pieces get colour, add the chopped leek and the thyme and left about two minutes to frying.

Add half quantity of pineapple cut in cubes, a little pineapple juice and 50 ml water. We let it boil until the chicken is done approximate 30 min.

After the meat was made, we poured all the contents into a bowl and let it cool.

During this time I prepared a home-made mayonnaise, two egg yolks and one spoon of mustard I rubbed with sunflower oil until I got a creamy mayonnaise. At the end I put two tablespoons of fatty yogurt ( I put Greek yogurt) and I lengthened the mayonnaise with lemon juice and a little pineapple juice. I seasoned with sea salt and freshly ground pepper.

Whoever wants can use the simple mayonnaise bought from the store and which can also be enriched with yoghurt, ground pepper, sea salt, pineapple juice and lemon juice.

After the meat has cooled, pour over the mayonnaise and the rest of the pineapples and mix it slowly. It is important that the meat to not be very hot because the mayonnaise can be cut when mixing.

Taste and season if you need with sea salt or lemon juice.

Serve with fresh bread and white wine.