Pininyahang manok is a quick and easy Filipino chicken with pineapple dish. This is a super easy-to-make and flavourful Filipino chicken dish. It is made with chicken breast, pineapple chunks simmered in pineapple juice and coconut milk. Serve with steamed rice on a weeknight or when you want something tasty in a hurry.
There are times when I have the time to take my time to cook something but there are also moments when I want tasty food on the table as quickly as I possibly can. Stews and roasts periodically appear on the table for us to share but those are for special occasions. Stir-fried vegetables often is our go-to dishes. That also reminded me to make chicken with pineapple Filipino style.
Get your rice and steamed vegetables ready to go, along with a helping of chicken with pineapple. With a few tweaks to recipes that call for stewing chicken, this pininyahang manok might be your go-to dish after trying it.
What was your favourite dish growing up?
When someone reminded me of my favourite dishes the other day I seemed to remember thinking pininyahang manok or chicken with pineapple. That is if I were to choose a chicken dish.
Chicken adobo or sinigang are popular dishes but there is a dish that would be on top of my list. That would be chicken with pineapple. It was special in a way because it was sweet, creamy and hearty. It is a change from the savoury adobo or tangy sinigang. f there is one Filipino dish you could learn today, try chicken with pineapple.
What is pininyahang manok in English?
Pininyahang manok translates to chicken with pineapple. It is a Filipino chicken dish usually bone-in chicken stewed in either dairy or coconut milk with pineapple. However, this recipe uses chicken breast, which takes a shorter time to cook than other cuts of poultry. Chicken breast is ideal for a busy day or a weeknight when you want something tasty in a hurry. You may notice that butter is used in addition to oil in the recipe. This is to add flavour to the dish.
Ingredients and Substitutions
Neutral Flavoured Cooking Oil
Butter – Unsalted butter is used to add flavour and body to the dish, omit it if it is not available or use margarine
Garlic and Onion
Carrots – add colour, sweetness and texture to the dish, add potatoes in addition to carrots as well
Chicken breast – feel free to use bone-in chicken, chicken thigh or other cuts of chicken, adjust the cooking time as needed to cook through the meat
Fish Sauce – use soy sauce, salt or gluten-free substitute if you cannot consume fish or soy sauce
Coconut milk – substitute with evaporated milk or all-purpose cream
Pineapple chunks – essential ingredient otherwise the name of the dish will be something else, canned or tinned pineapple was used in the recipe
Pineapple juice – added to balance the savoury flavours of chicken and to add a touch of sweetness, canned or tinned juice was used in the recipe
Sweet pepper – red or green bell peppers will not only add colour but also lend their subtle sweetness and crispness especially when not overcooked
Freshly ground black pepper– adds a hint of spiciness to the dish
How to cook Pininyahang Manok
Add oil and butter to a pan or a wok over medium-high heat. Let the butter melt. Add the garlic and saute until fragrant.
Add the sliced onion and cook until softened. Add in the carrots and stir to coat with oil.
Add the chicken breast to the pan. Cook until all sides turn opaque.
Pour the coconut milk, add the pineapple chunks and pineapple juice.
Season with fish sauce. Put the lid on and cook for 4 minutes.
Stir in peppers if using. Turn the heat off then season with ground black pepper.
Serve with steamed rice and vegetables. Enjoy.
How to cook pininyahang manok sa gata?
This recipe uses coconut milk to add richness and creaminess to the dish. Substitute the coconut milk with evaporated milk or all-purpose cream or leave the milk and cream out.
Tips and Notes
Once the liquids are added bring to a simmer until the chicken is cooked. Be sure to check and not overcook the chicken breast.
If using cream, turn the heat to low and simmer. Remember not to bring it to a boil to keep the sauce from separating.
Try these Chicken recipes next
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Let’s get cooking!
Pininyahang Manok (Chicken with Pineapple)
Ingredients
- 1 tbsp neutral cooking oil
- 1 tbsp butter
- 3 cloves garlic minced
- 1 medium onion sliced
- 1 cup carrots cut into chunks
- 1/2 lb chicken breast cut into 1 inch thick slices
- 3/4 cup coconut milk
- 1 cup pineapple chunks canned
- 1/2 cup pineapple juice canned
- 1 tbsp fish sauce or to taste
- 1 medium bell pepper cut into chunks
- 1/4 tsp coarsely ground black pepper or to taste
Instructions
- Add oil and butter to a pan or a wok over medium-high heat. Let the butter melt.
- Add the garlic and saute until fragrant.
- Add the sliced onion and cook until softened.
- Add in the carrots and cook for a minute.
- Add the chicken breast to the pan. Cook until all sides turn opaque.
- Pour the coconut milk, add the pineapple chunks, pineapple juice and fish sauce. Put the lid on and cook for 4 minutes or until the chicken is cooked through.
- Stir in peppers if using. Turn the heat off then season with ground black pepper.
- Serve with steamed rice and vegetables. Enjoy.
English