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Filipino Pininyahang Manok

panlasangpinoy's picture
Pininyahang Manok literally translates to Chicken with pineapple. Chicken slices are marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish. There are some variations of this dish and the obvious difference is the use of fresh/evaporated milk over coconut milk or vice versa. I would say that both variations will yield good results though I used fresh milk in this recipe because that is the style that I grew-up eating and it never ceases to give me that nostalgic feeling.
Ingredients
  Chicken 2 Pound, cut into serving pieces
  Canned pineapple chunks 12 Ounce
  Tomatoes 2 Medium, chopped
  Bell pepper 1 Cup (16 tbs), cut into thick strips
  Carrot 1 Medium, wedged
  Fish sauce 2 1⁄2 Tablespoon (Patis)
  Fresh milk 1⁄2 Cup (8 tbs)
  Garlic 2 Tablespoon, minced
  Onion 1 Medium, sliced
  Cooking oil 2 Tablespoon
Directions

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken
Restriction: 
High Protein
Servings: 
4
Subtitle: 
Filipino Chicken in Pineapple
This video is in Filipino.

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