Pininyahang Manok Recipe

Pininyahang Manok is a Filipino chicken dish cooked with pineapple, vegetables, and a creamy sauce. If you've never made it before, think of it as a chicken stew with a tropical twist. The pineapple adds sweetness and a bit of tanginess that balances the savory flavors of the chicken. The creamy sauce brings everything together into one delicious meal.

I had a strange rule whenever someone mentioned pineapple in a savory dish. I immediately became suspicious.

Pizza? Suspicious.

Burgers with pineapple? Even more suspicious.

Chicken cooked with pineapple? That sounded like someone had accidentally mixed dessert with dinner.

Then one afternoon, my Tita Marilyn made Pininyahang Manok for lunch. I politely scooped a tiny serving onto my plate because saying "no" to Filipino relatives usually isn't an option. One bite later, I was quietly walking back for another scoop.

Turns out, pineapple wasn't trying to steal the spotlight, it was making the chicken taste better. The sweetness wasn't overpowering. The creamy sauce mellowed everything into something I love.

Ingredients

• 2 pounds bone-in chicken thighs and drumsticks
• 2 tablespoons cooking oil
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons fish sauce
• 1 cup pineapple juice
• 1 cup chicken broth
• 1 cup pineapple chunks
• 1 cup evaporated milk
• 1 tablespoon cornstarch
• 2 medium potatoes, cubed
• 1 medium carrot, sliced
• 1 red bell pepper, sliced
• Salt, to taste
• Ground black pepper, to taste
• Green onions, sliced (for garnish)

Bone-in chicken stays juicy and gives the sauce extra richness. Garlic, onion, and ginger create the savory foundation that Filipino loves. Fish sauce adds a deep umami flavor.

Pineapple juice and pineapple chunks are the stars of the recipe. The juice lightly tenderizes the chicken while adding sweetness and acidity. The pineapple pieces provide bursts of fruity flavor.

Evaporated milk creates a creamy sauce without making the dish heavy. Potatoes and carrots absorb the delicious sauce as they cook, while bell peppers add color.

How To Cook Pininyahang Manok

Step 1

Heat the cooking oil in a large pan over medium heat. Sauté the onion until soft, then add the garlic and ginger.

Step 2

Add the chicken pieces and cook until lightly browned on all sides.

Step 3

Pour in the fish sauce and cook for about one minute. Add the pineapple juice and chicken broth, then bring everything to a boil.

Step 4

Cover the pan and let the chicken simmer for about 20 minutes.

Step 5

Add the potatoes and carrots. Continue simmering until the vegetables become tender.

Step 6

Stir in the evaporated milk, pineapple chunks, and bell peppers. Mix gently.

Step 7

Combine the cornstarch with 2 tablespoons of water and stir until smooth. Slowly pour it into the sauce while stirring continuously until the sauce thickens.

Step 8

Season with salt and black pepper. Garnish with sliced green onions and serve hot with steamed rice.

Pininyahang Manok is best served fresh from the pot. Pair it with a serving of steamed rice . If you're feeding guests, serve it alongside simple vegetable dishes like sautéed green beans or buttered corn to keep the meal balanced.

FAQ

Recipe Card

Pininyahang Manok Recipe

Pininyahang Manok is a Filipino chicken dish cooked with pineapple, vegetables, and a creamy sauce. If you've never made it before, think of it as a chicken stew with a tropical twist. The pineapple adds sweetness and a bit of tanginess that balances the savory flavors of the chicken. The creamy sauce brings everything together into one delicious meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

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• 2 pounds bone-in chicken thighs and drumsticks
• 2 tablespoons cooking oil
• 1 medium onion chopped
• 5 cloves garlic minced
• 1 tablespoon ginger grated
• 2 tablespoons fish sauce
• 1 cup pineapple juice
• 1 cup chicken broth
• 1 cup pineapple chunks
• 1 cup evaporated milk
• 1 tablespoon cornstarch
• 2 medium potatoes cubed
• 1 medium carrot sliced
• 1 red bell pepper sliced
• Salt to taste
• Ground black pepper to taste
• Green onions sliced (for garnish)

Method

 

1. Heat the cooking oil in a large pan over medium heat. Sauté the onion until soft, then add the garlic and ginger. Cook until fragrant.
2. Add the chicken pieces and cook until lightly browned on all sides.
3. Pour in the fish sauce and cook for about one minute. Add the pineapple juice and chicken broth, then bring everything to a gentle boil.
4. Cover the pan and let the chicken simmer for about 20 minutes or until nearly cooked through.
5. Add the potatoes and carrots. Continue simmering until the vegetables become tender.
6. Stir in the evaporated milk, pineapple chunks, and bell peppers. Mix gently.
7. Combine the cornstarch with 2 tablespoons of water and stir until smooth. Slowly pour it into the sauce while stirring continuously until the sauce thickens.
8. Season with salt and black pepper to taste. Garnish with sliced green onions and serve hot with steamed rice.

Notes

Over the years, I've picked up a few tricks that make this dish even better.

• Brown the chicken well before simmering. Those golden bits add a lot of flavor to the sauce.
• Don't overcook the pineapple. Adding it near the end keeps it juicy instead of mushy.
• Use evaporated milk rather than regular milk for a richer, creamier texture.
• Taste before adding salt since fish sauce already contributes plenty of seasoning.
• If you like a sweeter version, add a little more pineapple juice. If you prefer it more savory, use a bit more chicken broth instead.
• The leftovers are fantastic the next day because the flavors continue to develop overnight.

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