Pininyahang Manok Recipe
Delicious pininyahang manok made with chicken, pineapple chunks, vegetables, and milk. A sweet, creamy, and slightly tangy dish that is perfect any time of the day
Equipment
- Chopping board and knife
- Mixing Bowl
- Pan and wooden spoon
Ingredients
- 2 pounds whole chicken, chopped into serving sizes
- 1 can (15 ounces) pineapple chunks, drained and reserve juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 1 cup (or more) water or chicken broth if needed
- 1 medium carrot, chopped
- 1 medium potato, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- ½ cup evaporated milk or fresh milk
- salt, to taste
Instructions
- In a medium bowl, marinate the chicken pieces in the pineapple juice/concentrate (from the canned pineapple chunks) for 30 minutes or preferably 1 hour. Note: You can also do this step first before preparing your other ingredients.
- In a large cooking pot, heat oil using medium heat.
- Sauté garlic and onion until aromatic and translucent.
- Drain (do not throw the marinate) and place the chicken in the pan. Season with fish sauce and ground pepper. Cook until all the sides turn light brown
- Pour in the pineapple juice/concentrate marinade and pineapple chunks. Mix until and bring to a boil.
- Lower the heat to medium-low, cover, and let it simmer. Cook the chicken until it is completely tender. You can add a cup or more water if needed.
- Toss in the carrots and potatoes. Cook for about 5 minutes.
- Add the bell peppers and milk and boil for another 3-5 minutes. Taste and season with salt if so needed.
- Transfer in a serving bowl with steamed white rice or garlic fried rice.
- Share and enjoy!
Video
Notes
- Make sure that you use pineapple chunks in juice rather than heavy syrup, which is high in sugar and would overpower the meal.
- Do not use non-fat or skim milk in this recipe because they may coagulate when combined with the acidic pineapple juice. When combined with pineapple juice, skim or nonfat milk tends to develop lumps, resulting in an unappealing texture. To avoid curdling, use high-fat milk, such as coconut milk, or evaporated milk.
- Depending on whether you use evaporated milk or coconut milk, there are some variances in the cooking time. Evaporated milk should be added just before turning off the heat, however, coconut milk should be added right away to ensure that it is thoroughly cooked.
- When using coconut milk, the pininyahang manok is a little thicker than when using evaporated milk. Coconut milk provides a sweet and umami taste to the dish.
