Pininyahang Manok (Chicken with Pineapple)

Pininyahang Manok (Chicken with Pineapple)

Pininyahang Manok or Chicken with Pineapple is a well-known dish from the Southern part of the Philippines since they are popular for coconuts and pineapples. Chicken is marinated in pineapple juice then stew in pineapple juice, pineapple chunks, coconut milk (or milk) and other vegetables such as green bell pepper (capsicum), and carrots.

In the Philippines, there are three variations of the broth or sauces being used which is depending on their preferences. The broths that they normally use are chicken stocks, coconut milk or evaporated milk which also sometimes they replace it with fresh milk.

As for me, I like the coconut milk or the evaporated milk version as they added creaminess on the dish and they blend well with pineapple juice. On this recipe I use coconut milk.

Ingredients

• 1 Kilo chicken, cut into serving pieces
• 340 grams pineapple chunks, canned
• 2 medium sized tomatoes, chopped
• 1 cup bell pepper, cut into thick strips
• 1 medium sized carrot, wedged
• 1/2 cup green peas (optional)
• 2 1/2 tbsp fish sauce (patis)
• 1 cup coconut milk (or 1 cup fresh or evaporated milk)
• 2 tbsp garlic, minced
• 1 medium sized onion, sliced
• 2 tbsp cooking oil

Instructions:

1. Marinate the chicken in pineapple juice from the 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 till fragrant.

4. Put-in the chicken (reserve the marinade juice) and cook until color of the outer part turns slightly light brown.

5. Add the pineapple juice marinade and coconut milk, mix, 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). Mix the dish once in a while to prevent curdling of the coconut milk.

7. Put-in the carrots, mix and simmer for 5 minutes

8. Add the bell pepper, fish sauce, salt and pepper to taste, mix then simmer for 3 minutes

9. Remove from the cooking pot / casserole and transfer to a serving dish.

This is best served hot and with hot steaming rice. Hope you will give this a try and let me know your comments or suggestion on this recipe. Enjoy!