Filipino Pineapple Chicken (Pininyahang Manok)
Discover this easy Pininyahang Manok recipe! Authentic Filipino pineapple chicken with tender meat, sweet pineapple, and creamy sauce that pairs perfectly with rice! It’s my family’s favorite comfort food.
If you have been following me for some time now, you’d notice that I love to mix sweet and savory flavors in my dishes. I also love using fruit in meat dishes like our Slow Cooker Ground Pork Menudo, Filipino-style Picadillo, Sheet Pan Ginger Pork with Pineapple and Cashew Nuts, and our countless curry dishes, just to mention a few. So, writing about this delicious Filipino Pineapple Chicken is a no-brainer!
This Pininyahang Manok (as it is called in Tagalog or Filipino) is a staple in our house. Whenever I come to the Philippines for a visit, you can be sure it’s on the dinner rotation, because we’ve been enjoying this dish for decades, especially when my mom used to cook.
So, if you are craving a taste of home with a tropical twist, then this Pininyahang Manok recipe is the one for you! This Filipino pineapple chicken recipe is bursting with sweet-savory flavors. This classic Filipino dish combines juicy chicken, pineapple chunks, and creamy evaporated milk for an irresistible weeknight meal. Perfect for busy foodies seeking authentic Filipino chicken recipes that are easy, budget-friendly, and packed with pantry staples.
As a seasoned food blogger, I have included in this easy Pininyahang Manok, the techniques we use (passed on to me by our dear beloved cook, Flor!) to make the chicken really tasty and absorb all the flavors of the sauce. Besides that, the blend of pineapple juice, aromatic ginger, and garlic gives this Filipino dinner staple an unforgettable taste!
Why You’ll Love This Pininyahang Manok Recipe
Pininyahang Manok isn’t just chicken and pineapple—it’s comfort food magic. The reserved pineapple juice tenderizes the meat, infusing every bite with sweetness that balances the savory sautéed aromatics. Potatoes and carrots add heartiness, while evaporated milk creates a silky sauce that doesn’t overpower the dish.
Ready in no time, it’s ideal for meal prep, potlucks, or pairing with steamed rice. Let’s dive into why this Filipino pineapple chicken deserves a spot in your rotation—and how to make it foolproof.
Ingredients for Filipino Pineapple Chicken (Serves 4-6)
Gather these simple ingredients for your Pininyahang Manok recipe:
- 2 lbs chicken pieces, cut up (thighs, wings, or drumettes work best)
- Salt and pepper, to taste
- 14 oz can pineapple chunks, drained (reserve juice for marinade)
- 2 tablespoons oil (of your choice)
- 6 cloves garlic, sliced
- 2-inch ginger, peeled and julienned
- 2 small shallots, sliced
- 1 large potato, cubed
- 1 medium carrot, sliced (match potato size for even cooking)
- 1 red bell pepper, sliced
- 1 chicken bouillon cube (optional, for extra umami)
- 1 small can evaporated milk (about 5-6 oz)
These pantry heroes make Filipino pineapple chicken accessible year-round. No fancy imports needed!
Step-by-Step Instructions: How to Make Pininyahang Manok
Follow these easy steps for perfect Pininyahang Manok every time. Prep time: 15 minutes. Cook time: 25-30 minutes, depending on the chicken size.
Marinate the chicken: Season chicken pieces with salt and pepper. Pour reserved pineapple juice over them and marinate for 15-20 minutes. This step is key for juicy, flavorful Filipino chicken.
Sauté aromatics: Heat oil in a deep pan or wok over medium heat. Fry ginger until browned and fragrant (2-3 minutes). Add sliced garlic and shallots; sauté 1-2 minutes until aromatic—don’t burn them!
Brown the chicken: Add marinated chicken (with juice). Cook 5 minutes, letting it render fat and sear lightly. Stir occasionally for even browning.
Add veggies: Once chicken is half-cooked, toss in cubed potatoes and sliced carrots. Adjust timing based on chicken cut—add sooner for larger pieces like thighs.
Incorporate pineapple: Stir in drained pineapple chunks. Let everything simmer until chicken and veggies are tender (10-15 minutes). This allows the pineapple chicken to fully absorb those tropical notes.
Finish with sauce: Add bell peppers and a bouillon cube. Once peppers are tender-crisp, pour in evaporated milk. Heat through 2-3 minutes—avoid boiling to prevent curdling. Taste, adjust salt/pepper, and serve hot with rice.
Your kitchen will smell like a Filipino fiesta when you cook this aromatic dish!
Serving Suggestions and Storage Tips
Serve this easy Pininyahang Manok over steaming jasmine rice to soak up the creamy sauce. Pair with garlic fried rice, atchara (pickled papaya), or a fresh green salad for balance.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on stovetop with a splash of milk. Freezes well for 1 month—thaw overnight before reheating.
Variations for Your Pininyahang Manok
- Dairy-free: Swap evaporated milk for coconut milk for a creamier, tropical vibe.
- Veggie boost: Add bell peppers or green beans as noted.
- Spicy kick: Sprinkle chili flakes during sauté.
- Slow cooker: Marinate, then dump everything in on low for 4-6 hours.
These tweaks keep your Filipino pineapple chicken fresh and exciting.
Frequently Asked Questions (FAQs)
What is Pininyahang Manok?
Pininyahang Manok, or Filipino pineapple chicken, is a beloved dish featuring marinated chicken simmered with pineapple chunks, veggies, and evaporated milk for a sweet-savory sauce.
How long to marinate chicken for Pininyahang Manok recipe?
Marinate for about 15-20 minutes, or up to one hour, using the pineapple juice for maximum tenderness and flavor infusion.
Can I use chicken breast in this Filipino pineapple chicken?
Yes, but thighs or drumettes stay juicier. Cube breasts smaller and do not overcook so it doesn’t dry up.
Is evaporated milk necessary for authentic Pininyahang Manok?
It’s traditional for creaminess, but coconut milk works as a dairy-free sub.
How do I store leftovers of this easy Pininyahang Manok?
Refrigerate up to 3 days or freeze for 1 month. Reheat on the stovetop with a bit of milk to revive the sauce.
Pineapple Chicken (Pininyahang Manok)
Ingredients
- 2 lbs chicken pieces, cut up (thighs, wings, or drumettes work best)
- Salt and pepper, to taste
- 14 oz can pineapple chunks, drained (reserve juice for marinade)
- 2 tablespoons oil, of your choice
- 6 cloves garlic, sliced
- 1 piece 2-inch ginger, peeled and julienned
- 2 small shallots, sliced
- 1 large potato, cubed
- 1 medium carrot, sliced (match potato size for even cooking)
- 1 red bell pepper, sliced
- 1 chicken bouillon cube, optional, for extra umami
- 1 small can evaporated milk, about 5-6 oz
Instructions
Marinate the chicken:
- Season chicken pieces with salt and pepper. Pour reserved pineapple juice over them and marinate for 15-20 minutes. This step is key for juicy, flavorful Filipino chicken.
Sauté aromatics:
- Heat oil in a deep pan or wok over medium heat. Fry ginger until browned and fragrant (2-3 minutes). Add sliced garlic and shallots; sauté 1-2 minutes until aromatic—don’t burn them!
Brown the chicken:
- Add marinated chicken (with juice). Cook 5 minutes, letting it render fat and sear lightly. Stir occasionally for even browning.
Add veggies:
- Once the chicken is half-cooked, toss in cubed potatoes and sliced carrots. Adjust timing based on chicken cut and size.
Incorporate pineapple:
- Stir in drained pineapple chunks. Let everything simmer until chicken and veggies are tender. This allows the pineapple chicken to fully absorb those tropical notes.
Finish with sauce:
- Add bell peppers and a bouillon cube. Once peppers are tender-crisp, pour in evaporated milk. Heat through 2-3 minutes—avoid boiling to prevent curdling. Taste, adjust the salt/pepper as desired, and serve hot with rice.
