My Pininyahang Manok Recipe

Pininyahang Manok, which means pineapple chicken, is one of those dishes that makes me remember of my childhood. This sweet and savory combination of tender chicken marinated in pineapple juice, then stewed with pineapple chunks and fresh milk, creates the most delicious meal.

What I love about this dish is how the pineapple doesn't just add sweetness, it tenderizes the chicken while infusing it with that tropical flavor that I love.

My Ingredients

• 2 lbs chicken, cut into serving pieces
• 1 can (20 oz) pineapple chunks in juice (I use the juice for marinating!)
• 1 cup fresh milk (my nostalgic choice)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 large carrot, sliced
• 1 red bell pepper, cut into strips
• 2 tablespoons cooking oil
• 2 tablespoons fish sauce (patis)
• Ground black pepper to taste

How I Make My Pininyahang Manok

1. I start by marinating my chicken pieces in the pineapple juice from the canned pineapple chunks for at least 30 minutes. This tenderizes the meat and infuses it with that sweet pineapple flavor. For best results, I marinate for an hour or more.
2. I heat oil in my cooking pot and saute my garlic, onion, and tomatoes until fragrant. Sometimes I brown the garlic first if I want that roasted flavor.
3. I add my marinated chicken (saving the marinade) and cook until the outside turns light brown. This browning step adds so much flavor.
4. I pour in the reserved pineapple juice marinade and fresh milk, then bring everything to a boil. This combination creates that creamy base.
5. I add my pineapple chunks and let everything simmer until the chicken is tender and about half the liquid has evaporated (20-30 minutes).
6. I now add the vegetables. I add the carrots first and simmer for 5 minutes because they take longer to cook. Then I add the bell peppers and simmer for just 3 more minutes. I want them tender but still with some crunch.
7. Finally, I add fish sauce (patis) and ground black pepper to taste. The fish sauce adds that savory umami that balances the sweetness perfectly.
8. Serve and enjoy your Pininyahang Manok!

My Personal Tips

• Don't skip the marination. The longer the better.
• Use the juice from canned pineapple.
• Brown the chicken properly for more flavor.
• Add vegetables in stages so everything cooks perfectly.
• Let it simmer until the sauce reduces. This concentrates all the flavors.
• Taste and adjust seasoning at the end.
• Serve immediately. I recommend with hot rice.

Related

Looking for other recipes like this? Try these:

Pininyahang Manok Recipe

My pininyahang manok is tender chicken marinated in pineapple juice, then simmered with pineapple chunks, fresh milk, and colorful vegetables for the perfect sweet and savory comfort dish.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 39 minutes mins

Total Time 1 hour hr 24 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 lbs chicken cut into serving pieces
• 1 can 20 oz pineapple chunks in juice (I use the juice for marinating)
• 1 cup fresh milk (my nostalgic choice)
• 1 medium onion sliced
• 3 cloves garlic minced
• 2 medium tomatoes chopped
• 1 large carrot sliced
• 1 red bell pepper cut into strips
• 2 tablespoons cooking oil
• 2 tablespoons fish sauce (patis)
• Ground black pepper to taste

Method

 

1. I start by marinating my chicken pieces in the pineapple juice from the canned pineapple chunks for at least 30 minutes. This tenderizes the meat and infuses it with that sweet pineapple flavor. For best results, I marinate for an hour or more.
2. I heat oil in my cooking pot and saute my garlic, onion, and tomatoes until fragrant. Sometimes I brown the garlic first if I want that roasted flavor.
3. I add my marinated chicken (saving the marinade) and cook until the outside turns light brown. This browning step adds so much flavor.
4. I pour in the reserved pineapple juice marinade and fresh milk, then bring everything to a boil. This combination creates that creamy base.
5. I add my pineapple chunks and let everything simmer until the chicken is tender and about half the liquid has evaporated (20-30 minutes).
6. I now add the vegetables. I add the carrots first and simmer for 5 minutes because they take longer to cook. Then I add the bell peppers and simmer for just 3 more minutes. I want them tender but still with some crunch.
7. Finally, I add fish sauce (patis) and ground black pepper to taste. The fish sauce adds that savory umami that balances the sweetness perfectly.
8. Serve and enjoy your Pininyahang Manok!

Notes

• Don't skip the marination. The longer the better.
• Use the juice from canned pineapple.
• Brown the chicken properly for more flavor.
• Add vegetables in stages so everything cooks perfectly.
• Let it simmer until the sauce reduces. This concentrates all the flavors.
• Taste and adjust seasoning at the end.
• Serve immediately. I recommend with hot rice.

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