Bushra Griffith
Pininyahang Manok, or Pineapple Chicken, is a Filipino-style chicken stew with pineapple and cream. The dish is known for its creamy, sweet, and tangy sauce, which is delicious when served over steamed rice, mashed potatoes, or egg noodles. The chicken is typically marinated in pineapple juice and then stewed with pineapple chunks, and other ingredients such as carrots, bell peppers, and milk. Some variations of the dish include the use of coconut milk or cheese.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course |
| Cuisine | Filipino |
| Main Ingredients | Chicken, pineapple, milk/cream |
| Other Ingredients | Garlic, onion, ginger, bell peppers, carrots, potatoes, fish sauce, pepper, sugar, cooking oil, chicken stock cube, malunggay leaves |
| Preparation Time | 30 minutes (plus 20-30 minutes marination time) |
| Cooking Time | 20-30 minutes |
| Servings | 7 |
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What You'll Learn
Marinate chicken in pineapple juice
Marinating the chicken in pineapple juice is a key step in cooking Pininyahang Manok, a Filipino-style chicken stew with pineapple and a creamy sauce. The dish is both moist and flavourful, with the sweet and tangy notes of the pineapple creating a delightful blend of flavours.
The chicken slices should be marinated in pineapple juice for at least 20 to 30 minutes. Some recipes recommend marinating for up to two hours if time allows, to really enhance the flavour. The pineapple juice is usually derived from canned pineapple chunks, with the chunks being added to the dish later in the cooking process.
The chicken is then cooked in a pan with oil, garlic, and onion, before the addition of other ingredients such as bell peppers, carrots, and potatoes. The pineapple chunks are added towards the end of the cooking process, simmering until the chicken is tender and half of the liquid has evaporated. This usually takes around 20 to 30 minutes.
The creamy element of the dish comes from the addition of milk, coconut milk, or all-purpose cream. This is added at the end of the cooking process, with care taken to avoid boiling, as the high heat may cause the cream to curdle.
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Saute garlic, ginger, and onion
To cook Pininyahang Manok with cheese, you'll need to start by sautéing garlic, ginger, and onion. Here's a detailed guide on how to do this:
First, prepare your ingredients. Gather 2-3 cloves of garlic, chopped or crushed, a similar amount of ginger, also chopped or crushed, and a large onion, cut into squares or slices. You'll also need some cooking oil—about 2 tablespoons—for the pan.
Heat your pan on medium heat, then add the oil. Once the oil is hot, add the garlic, ginger, and onion. Stir the ingredients frequently as they cook. You'll want to sauté these ingredients for around 2 minutes, or until they become fragrant and the onion turns translucent and starts to soften. Be careful not to burn the garlic, as it can burn easily; adjust the heat as necessary.
Once the garlic, ginger, and onion are sautéed, you can add the chicken and continue with the next steps of the recipe.
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Add chicken and sear
To cook Pininyahang Manok with cheese, you'll first want to prepare your ingredients:
- Chicken: You can use boneless and skinless chicken thighs, or opt for bone-in chicken for more flavour. Cut the chicken into serving pieces.
- Vegetables: Potatoes, carrots, bell peppers, and onions.
- Seasoning: Garlic, fish sauce, sugar, salt, and pepper.
- Dairy: Evaporated milk or coconut milk, and cheese (cheddar works well).
- Fruit: Pineapple slices, with their syrup reserved.
- Oil: For cooking.
Now, you're ready to start cooking. Heat some oil in a saucepan and stir-fry the onions for a few seconds, then remove them from the pan and set them aside. Next, you'll add the garlic to the pan and cook until fragrant.
Add the chicken to the pan and stir-cook for 3 to 5 minutes until all sides are seared. You may want to sauté the chicken until it is slightly brown. You can also add some seasoning at this stage—stir in the fish sauce and a dash of pepper and continue to cook for another 2 to 3 minutes.
Now that your chicken is seared, you can move on to the next steps of the recipe: adding water, the reserved pineapple syrup, and the vegetables. Bring the mixture to a boil and simmer until the chicken and vegetables are tender.
After simmering, add the pineapple chunks, followed by the milk and cheese. Continue to simmer, stirring continuously, until everything is heated through and the cheese has melted.
Serve your Pininyahang Manok with steamed rice, mashed potatoes, or egg noodles, and enjoy the creamy, tangy flavours of this Filipino dish!
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Simmer with pineapple syrup
Pininyahang Manok, or Pineapple Chicken, is a Filipino-style chicken stew with pineapple and cream. The dish is tangy and sweet, and is often served with steamed rice, mashed potatoes, or egg noodles.
To make the dish, start by sautéing ginger, garlic, and onion in oil for 2 minutes. Next, add patis and chicken, and sauté for 10 minutes or until the chicken is slightly brown. Now, add the peppercorn and pineapple syrup. Cover and Simmer for 15 minutes.
At this point, you can add the bell peppers, milk, and pineapple chunks. Simmer uncovered for another 3-5 minutes, stirring continuously.
Some recipes suggest marinating the chicken in pineapple juice for 20-30 minutes before cooking. You can also add potatoes and carrots to the dish, simmering until the chicken and vegetables are tender.
If you want to make the dish extra creamy, finish it off with some all-purpose cream or coconut cream. Be careful not to let the cream boil, as it may curdle.
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Add vegetables and cheese
Pininyahang Manok is a Filipino-style chicken stew with pineapple and cream. The creamy, sweet and tangy sauce is delicious served with steamed rice, mashed potatoes or egg noodles.
The vegetables and cheese are added after the chicken has been browned and the sauce has been made. The vegetables are added in stages, depending on how long they take to cook. Carrots, for example, take longer to tenderise than bell peppers, so they are added first. Potatoes are also added at this stage. The bell peppers are added towards the end of the cooking process, as they only need a few minutes to cook. The cheese is added at the very end, as the dish is not cooked once the cheese has been stirred through.
The vegetables are added to the sauce and cooked until tender. The carrot is cooked for around 5 minutes before the bell peppers are added. The bell peppers are cooked for a further 3-5 minutes. The cheese is then added and stirred through until melted.
The cheese used in this recipe is grated cheddar, but other cheeses could be substituted. The amount of cheese can also be adjusted to taste. The cheese adds a salty, savoury note to the sweet and tangy sauce.
Some recipes suggest adding other vegetables, such as green peas or garbanzo beans. Ginger is also a popular addition, adding a spicy warmth to the dish.
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Frequently asked questions
You will need boneless and skinless chicken thighs, potatoes, carrots, garlic, onion, canned pineapple slices, canned evaporated milk, bell peppers, grated cheddar cheese, sugar, fish sauce, salt, pepper, and cooking oil.
First, heat some cooking oil in a saucepan and stir-fry the onions for a few seconds before removing them from the pan. Next, stir-cook the garlic until fragrant, then add the chicken and stir-cook for 3-5 minutes until all sides are seared. Add the fish sauce and a few dashes of pepper, and continue to stir-cook for another 2-3 minutes. Add water, the reserved pineapple syrup, potatoes, and carrots, and bring to a boil. Simmer for 8-10 minutes or until the liquid reduces. Add the canned milk, grated cheese, and pineapple chunks, and stir until the cheese melts. Season with salt and pepper to taste.
The total cooking time is approximately 20-30 minutes.
Some variations include marinating the chicken in pineapple juice for 20-30 minutes before cooking, using coconut milk instead of evaporated milk, and adding other ingredients such as ginger, green peas, or garbanzo beans.
