Marinate chicken breast and liver in pineapple syrup and 1/4 tsp iodized salt for 30 mins. Drain then dice meat and set aside.
Saute garlic, onion, chicken, and liver over high heat for 6-8 minutes. Add bell peppers and siling labuyo (Bird's Eye Chili) then saute for another 2 mins.
Add Del Monte Pineapple Tidbits, liquid seasoning, sinigang mix, and salt and pepper to taste. Cook over high heat with continuous stirring until slightly dry.
Heat sizzling plate then transfer the sisig. Break egg on top then serve with calamansi (optional).