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.

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.

I add my marinated chicken (saving the marinade) and cook until the outside turns light brown. This browning step adds so much flavor.

I pour in the reserved pineapple juice marinade and fresh milk, then bring everything to a boil. This combination creates that creamy base.

I add my pineapple chunks and let everything simmer until the chicken is tender and about half the liquid has evaporated (20-30 minutes).

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.

Finally, I add fish sauce (patis) and ground black pepper to taste. The fish sauce adds that savory umami that balances the sweetness perfectly.

Serve and enjoy your Pininyahang Manok!