Pininyahang Manok brings together tender chicken, sweet pineapple, and a creamy sauce in one seriously delicious dish. The creamy pineapple sauce alone is worth an extra scoop of rice.
If you’re getting bored with your usual dinners, give this one a try. It’s especially for you if you like pineapple on pizza, which I honestly don’t get the hate for! Pineapple adds so much character to savory dishes, bringing a sweet tanginess that balances all those salty, savory flavors.
The creamy sauce adds a little indulgence, but everything’s still well balanced. Serve it with rice to round out the meal.
Definitely a must-try.
What Is Pininyahang Manok?
Pininyahang manok is a Filipino chicken dish cooked with pineapple and a creamy milk-based sauce. Its name comes from the Filipino word pinya, meaning pineapple, which gives the dish its signature sweet and tangy flavor.
There are different ways to make it, but this pininyahang manok recipe uses pineapple juice, pineapple chunks, evaporated milk, carrots, and bell pepper. The chicken simmers in pineapple juice until tender. Milk is added for a creamy sauce that balances the sweetness of the fruit with.
How to Make Pininyahang Manok
1. Brown the Chicken
Heat oil in a large pot over medium-high heat. Add the chicken and fish sauce. Cook, turning occasionally, until lightly browned on all sides. Remove from the pot and set aside.
2. Sauté the Onion and Garlic
Lower the heat to medium. Add the onion and cook until softened. Add the garlic and sauté for about 30 seconds, just until fragrant.
3. Simmer in Pineapple Juice
Return the chicken to the pot and pour in the pineapple juice. Bring to a boil and skim off any scum that rises to the surface. Reduce the heat to low, cover, and simmer for 20-25 minutes.
4. Add the Carrots
Add the carrots and simmer for another 5 minutes, or until almost tender.
5. Make the Sauce Creamy
Stir in the pineapple chunks and milk or cream. Season with more fish sauce and black pepper to taste. Simmer gently, uncovered, for 5-8 minutes, until the sauce has reduced slightly.
6. Add the Bell Pepper
Stir in the green bell pepper and cook for 1-2 minutes, just until tender-crisp.
7. Serve
Remove from the heat and serve the pininyahang manok hot with steamed rice. Enjoy!
Tips for the Best Pininyahang Manok
- Don’t discard the juice from the canned pineapple. Measure it out and use it as the pineapple juice in the recipe. If you don’t have a full cup, just top it off with water.
- Watch the heat after adding the milk. Keep it at a gentle simmer. High heat can cause the sauce to separate.
- Add more vegetables. Green peas and potatoes are both good additions to pininyahang manok. You can also add red bell pepper along with the green for more color. Just add them early enough to cook through without getting too soft.
Evaporated Milk vs. All-Purpose Cream
You can use either evaporated milk or all-purpose cream for this pininyahang manok recipe. Both give the sauce a creamy finish, but the consistency will be a little different.
Evaporated milk makes a lighter, more pourable sauce, which is what I use in this recipe. All-purpose cream makes it thicker, richer, and creamier.
Some versions of pininyahang manok also use gata, or coconut milk, instead of dairy. It gives the sauce a rich coconut flavor that works really well with pineapple.
Whichever you use, keep the heat low once you add it and avoid a hard boil so the sauce doesn’t separate.
How to Store and Reheat
To Store: Let the pininyahang manok cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm gently in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling, as this may cause the milk sauce to separate. You can also reheat individual portions in the microwave.
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Pininyahang Manok (Pineapple Chicken)
Ingredients
- 2 pounds chicken thighs and/or drumsticks
- 1 tablespoon cooking oil
- 1 tablespoon fish sauce plus more to taste
- 1 small onion sliced
- 4 cloves garlic minced
- 1 cup pineapple juice
- 1 medium carrot sliced
- 1 20-ounce can pineapple chunks, drained
- 1 cup evaporated milk or cream
- 1 green bell pepper sliced
- Ground black pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the chicken and 1 tablespoon fish sauce. Cook, turning occasionally, until the chicken is lightly browned on all sides. Remove from the pot and set aside.
- Lower the heat to medium. Add the onion and cook until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
- Return the chicken to the pot and pour in the pineapple juice. Bring to a boil, skimming off any scum that rises to the surface. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is nearly tender.
- Add the carrots and simmer for another 5 minutes, or until almost tender.
- Stir in the pineapple chunks and evaporated milk. Season with more fish sauce and black pepper. Simmer gently, uncovered, for 5-8 minutes, or until the sauce has reduced slightly. Avoid a hard boil so the milk doesn’t separate.
- Stir in the green bell pepper and cook for 1-2 minutes, just until tender-crisp.
- Remove from the heat and serve hot with rice. Enjoy!
