Pininyahang Manok Recipe
Pininyahang Manok recipe is a perfect Filipino Recipe that can be cooked during busy weekdays and can just as well be served on special occasions.
Ingredients
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5 cloves GarlicMinced
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1 Big Red OnionChopped
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2 Large PotatoesCubed
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1 Piece Chicken BreastCubed
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0.25 cup Fish Sauce
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1 big CarrotCubed
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1 cup Water
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1 big can PineappleChunks
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1 big can Coconut Milk
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1 piece Red Bel Peppercubed
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1 piece Green Bel Peppercubed
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6 tbsp Cooking oil
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to taste Salt
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to taste Pepper
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1 tbsp Sugar
Directions
Pininyahang Manok Recipe is a perfect Filipino Recipe that can be cooked during busy weekdays and can just as well be served on special occasions. I usually prepare the vegetables ahead of time, so it saves me some time, but fresh vegetables will make this dish the best. I cut the chicken into small cubes and marinade the chicken overnight, even though while it’s not necessary because it can be marinaded for about 30 minutes. Marinading the Pininyahang Manok is done with pineapple juice and a bit of salt.
The taste of this Filipino dish comes to its right when adding the coconut milk and eventually the pineapple. You will get the best taste with fresh pineapple and pineapple juice, but I used canned pineapple for this recipe. While cooking this recipe, you might find the sauce to become too watery. If that’s the case, then just let it simmer for a longer time until the sauce thickens. Traditionally Pininyahang Manok is served with white rice. I’ve added some fried garlic on top of the white rice, but this step isn’t necessary.
The history of pininyahang manok is not well-documented, but it is believed to have originated in the Philippines, where it has become a popular and beloved dish. The name “pininyahang manok” literally translates to “pineappled chicken,” reflecting the dish’s key ingredients of chicken and pineapple.
Pininyahang manok is a relatively modern dish, as canned pineapple, which is commonly used in the recipe, only became widely available in the Philippines in the mid-20th century. The dish’s creamy tomato sauce, which is often made with evaporated milk or coconut milk, is also a more recent addition.
Today, pininyahang manok is a staple of Filipino cuisine, enjoyed in households and restaurants across the country. Its sweet and savory flavors and creamy texture make it a comforting and satisfying meal, often served with steamed rice.
Marinade the Chicken and prepare ingredients
Start by cutting the ingredients for the Pininyahang Manok and marinade the chicken in pineapple juice with a bit of salt. I personally prefer to marinade the chicken overnight but leaving the chicken in the marinade for 40 minutes should be more than enough.
Remove the Chicken from the marinade. Set the marinade aside and put 3 tablespoons of oil in a pan to cook the chicken for about 5 minutes.
Remove the chicken from the pan and put 3 tablespoons of cooking oil, add the garlic for about 1 minute and the onions until tender.
Next add the chicken to the mixture and cook for about 2 minutes
Add the water, Pineapple (juice) Marinade, Fish Sauce, and the coconut milk and let the whole mixture simmer for about 40 minutes. Add about a teaspoon of pepper to taste.
Add the potatoes and sugar to the mixture and let it simmer for about 5 minutes
Add the carrots to the mixture and let it simmer for another 5 minutes (until the potatoes and carrots are soft enough).
Finally add the bel peppers and the pineapple chunks and let it simmer for another 3 minutes.
Recipe Reviews
Ingredients
| 5 cloves Garlic | |
| 1 Big Red Onion | |
| 2 Large Potatoes | |
| 1 Piece Chicken Breast | |
| 0.25 cup Fish Sauce | |
| 1 big Carrot | |
| 1 cup Water | |
| 1 big can Pineapple | |
| 1 big can Coconut Milk | |
| 1 piece Red Bel Pepper | |
| 1 piece Green Bel Pepper | |
| 6 tbsp Cooking oil | |
| to taste Salt | |
| to taste Pepper | |
| 1 tbsp Sugar |
