Pineapple chicken–that’s what pininyahang manok means. It’s chicken stewed in dairy or coconut milk, with chunks of pineapple, carrots and capsicum. My guide is the recipe from Panlasang Pinoy. I make this once in a while, but the pictures I have is one that has got pureed pineapples–my co-consumer doesn’t like biting into chunky pineapples and I thought it’s good to be self-less.
The measurements I’ll be writing down here are estimates, as I’m just winging most of the time. Also, if you’re using coconut milk instead of creme, you may skip sauteing the garlic and onion. Reduce/increase the liquid as you wish.
chicken (4 thighs with skin)
1 cup pineapple juice
garlic (4 cloves, minced)
1 white onion (thinly sliced)
1 tomato (sliced)
1 carrot (quartered)
1/2 cup pineapple chunks
capsicum(1/2 each of red, yellow, green, then diced)
salt and fish sauce to taste
1 cup coconut milk or double creme
1. Marinate the chicken in pineapple juice for a minimum of 30 minutes.
2. If using double creme, saute first the garlic and onion, add the chicken to sear, then add the tomatoes, stir, and boil the mixture in the pineapple juice marinade (don’t add the double creme yet). Alternatively, if using coconut milk–boil the chicken in the pineapple juice marinade, together with the garlic, onion, tomatoes and 1/2 cup of coconut milk.
3. After the garlic oil has been released and the onion wilted, add the carrots.
4. When the carrots are half-done, add the pineapple chunks, capsicum and season with salt and fish sauce. Cover the pot/pan as the fish sauce stinks!
5. After the fish sauce smell has dissipated, add the remaining half of the coconut milk, or the double creme if that’s what you’ve opted for. When the coconut milk has dissolved, turn off the stove.
Serve with steamed rice!