Pininyahang Manok Recipe
Pineapple and chicken? It may seem like an unusual pairing, but wait until you take that first bite. Suddenly, it all comes together perfectly. Pininyahang manok literally means pineapple chicken in Filipino. This Filipino stew combines tender chicken and the tropical sweetness of pineapple with a creamy coconut milk base. This home-cooked goodness will give you warmth and joy on any given day.
Ingredients
- 1 1/2 kilos chicken cut into pieces
- 1 large onion diced
- 4 cloves garlic minced
- 1 medium-sized fresh pineapple cut into chunks or one 20-ounce can of pineapple chunks
- 2 medium-sized carrots cut into wedges
- 1 bell pepper cut into strips
- 2 cups coconut milk
- 1 cup pineapple juice
- 2 tbsp vegetable oil
- salt and pepper to taste
Instructions
- First, marinate the chicken in the pineapple juice for an hour or leave it in the fridge to soak overnight for better flavor.1 1/2 kilos chicken, 1 cup pineapple juice
- After that, warm up some oil in a big pan.2 tbsp vegetable oil
- Fry the garlic until it becomes golden brown.4 cloves garlic
- Then, add the onions until they become soft.1 large onion
- Put the chicken in the pan and cook it until it’s slightly brown on both sides. This takes about 10 to 15 minutes.
- Pour in the coconut milk, mix it and let it cook slowly for about 20 minutes. Stir every now and then so the coconut milk doesn’t clump up.2 cups coconut milk
- Add the pineapple pieces, bell pepper, and carrots. Stir them in and cook for another 10 minutes or until the veggies are as soft as you like.1 medium-sized fresh pineapple, 1 bell pepper, 2 medium-sized carrots
- Add salt and pepper to taste.salt and pepper
- Let the pininyahang manok sit for a bit before you serve it, so the flavors can blend
- Serve your tasty pininyahang manok hot, ideally with warm white rice.
Tried this recipe?Let us know how it was!