Pininyahang Manok (Chicken with Pineapple)
Pininyahang manok is what you need for a quick and easy chicken breast recipe to serve with rice on a weeknight.
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.
Video
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.