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.
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.
Notes
Note: We used chicken wings and drummettes for this dish because that's all that we had when we made this. But you can choose the meatier thighs, breasts, or a combo of both - that's the usual cuts we use. When using breasts, don't overcook them so they don't dry out.
Nutrition
Calories: 352kcalCarbohydrates: 21gProtein: 21gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 77mgSodium: 244mgPotassium: 547mgFiber: 3gSugar: 12gVitamin A: 2498IUVitamin C: 43mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!