In a bowl, mix pineapple juice, banana ketchup, sugar, garlic powder, and salt until well combined.

Add the chicken and massage the marinade into the meat until evenly coated. Place the chicken and marinade in a sealed container or plastic bag, then refrigerate for 4 hours or overnight.

Transfer the chicken and marinade to a pan and add enough water to cover the meat.

Bring to a boil over medium heat, then reduce to low. Cover and simmer until the chicken is cooked and tender, about 20 minutes. Add water in 1/2 cup increments if necessary.

Once the liquid is mostly absorbed and the chicken is tender, stir in the canola oil. Cook, stirring frequently, until the chicken is browned and caramelized.

Serve warm.