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pininyahang manok cook

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

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)

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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