Do you love dishes with a hint of sweetness? Pininyahang Manok is one you’ve got to try! It’s a simple yet flavorful dish made with tender chicken and sweet pineapple, all cooked in a rich, creamy sauce. The pineapple adds just the right amount of sweetness, while the sauce is so tasty and smooth, you’ll want to soak up every bite with some rice.
What I love about this dish is how it brings a mix of flavors in every bite—savory, sweet, and a bit creamy. Plus, it’s super easy to make, perfect for those busy days when you want to serve something special without spending too much time in the kitchen. This has become a favorite at home, and I’m sure it will be a hit in your family too! Give it a try and let me know what you think!
What I love About Pininyahang Manok
Adding pineapple to Filipino dishes isn’t something you see every day, but that’s what makes Pininyahang Manok stand out. The mix of sweet pineapple with the savory chicken and creamy sauce creates a flavor that’s both surprising and comforting.
Pininyahang Manok isn’t an unusual dish here in the Philippines. You can often find it at your local carinderia or even in fancy restaurants, where chefs add their own creative twist. It’s one of those dishes that can be enjoyed anywhere—whether it’s a quick meal at home or a special dish when dining out. That’s what makes it so great; it fits any occasion, and everyone can appreciate its simple yet delicious taste.
Pininyahang Manok Ingredients
- Chicken: The chicken pieces soak up all the tasty flavors from the sauce, making each bite juicy and delicious.
- Garlic and Onion: Garlic and onion create a flavorful base that adds great aroma and taste to the dish.
- Fish Sauce and Black Pepper: Fish sauce adds a savory depth of flavor, while black pepper brings a touch of spice that balances the sweetness.
- Potatoes, Carrots, and Bell Peppers: These veggies add color, texture, and a bit of natural sweetness, making the dish hearty and satisfying.
- Pineapple Chunks and Pineapple Juice: Pineapple adds a sweet and tangy twist to the dish, and the juice enriches the sauce, giving it extra flavor.
- Evaporated Milk: This makes the sauce creamy and smooth, adding a rich texture that ties all the flavors together.
How To Cook Pininyahang Manok
Season the Chicken
First, season your chicken with a little salt and pepper. This adds some flavor to the chicken before cooking. After seasoning, just set it aside while you get the other ingredients ready.
Sauté the Garlic and Onions
Heat some cooking oil in a large pan over medium heat. Once the oil is hot, add the minced garlic. You’ll know it’s ready when the garlic turns golden and smells fragrant. After that, toss in the onions and cook them until they soften.
Brown the Chicken
Now, add the chicken pieces to the pan. Sauté them until they’re lightly browned on all sides. This step locks in the flavor and gives the chicken a nice color.
Add Fish Sauce and Season
Pour in the fish sauce and sprinkle a little black pepper. Stir everything well so that the chicken absorbs the flavors. Let it cook for a couple of minutes to really soak in those seasonings.
Cook the Potatoes and Carrots
Add your cubed potatoes and carrots to the pan. Then, pour in the reserved pineapple juice from the can. Cover the pan and let everything simmer for about 10-12 minutes, or until the potatoes and carrots become tender.
Add Pineapple and Bell Pepper
Next, stir in the pineapple chunks and bell pepper. Let the dish simmer for another 3-5 minutes, just until the vegetables are cooked through but still a bit firm.
Pour in the Evaporated Milk
Once the chicken and veggies are cooked, pour in the evaporated milk. Let it simmer for another 5 minutes, allowing all the flavors to blend together and create a creamy sauce.
Final Seasoning and Serve
Taste the dish and adjust the seasoning with more salt and pepper if needed. Serve it hot with steamed rice, and enjoy your delicious Pininyahang Manok!
Tips on Cooking the Perfect Pininyahang Manok
Marinate the Chicken (Optional): For extra flavor, marinate the chicken in a bit of pineapple juice, fish sauce, and pepper for about 15-30 minutes before cooking. It helps the chicken absorb more of the sweet and savory flavors.
Don’t Overcook the Vegetables: Add the potatoes and carrots first since they take longer to cook. The bell peppers and pineapple chunks go in last to keep them from getting mushy.
Use Fresh Pineapple (if possible): If you have fresh pineapple on hand, it adds a more natural sweetness and a slight tang that makes the dish even better. Just make sure to reserve the juice!
Simmer, Don’t Boil: When cooking the chicken and veggies, keep the heat on low to medium to simmer the ingredients gently. Boiling can make the chicken tough and overcook the veggies.
Taste and Adjust: Before serving, always taste the dish to adjust the salt, pepper, or fish sauce. The balance between sweet, salty, and creamy is key to a delicious Pininyahang Manok.
Frequently Asked Questions
Yes, boneless chicken works well, and it may cook faster, but bone-in chicken adds more flavor to the dish.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat it gently to avoid drying out the chicken.
Yes, you can add some chili flakes or chopped chilies to give it a bit of heat without changing the overall flavor of the dish.
Pininyahang Manok
Ingredients
- 1 kg Chicken (cut into serving pieces)
- 2 tbsp Cooking Oil
- 8 cloves Garlic (minced)
- 1 piece Onion (slice)
- 2 tbsp Fish Sauce (adjust to taste)
- Black pepper (to taste)
- 2 pcs Potatoes (cubed)
- 2 pcs Carrots (cubed)
- 2 pcs Bell Peppers (cubed)
- 1 can Pineapple Chunks 498g (reserve the juice)
- 1 cup Evaporated Milk
Instructions
- Season the chicken with a bit of salt and pepper, then set aside.
- Heat the cooking oil in a large pan over medium heat. Add the minced garlic and cook until it turns golden and fragrant. Then, add the onions and cook until soft.
- Add the chicken pieces to the pan and sauté until lightly browned on all sides. This helps to lock in the flavor.
- Pour in the fish sauce and sprinkle some black pepper. Stir well to combine. Let it cook for a couple of minutes to absorb the seasonings.
- Add the potatoes and carrots to the pan. Pour in the reserved pineapple juice, cover the pan again, and simmer for 10-12 minutes or until the potatoes and carrots are tender.
- Stir in the pineapple chunks and bell pepper. Let it simmer for another 3-5 minutes until the vegetables are cooked through.
- Once the chicken and vegetables are cooked, pour in the evaporated milk. Let it simmer for another 5 minutes, allowing the flavors to meld together.
- Adjust the seasoning with salt and pepper, if needed. Serve hot with steamed rice.
