Pininyahang manok, or pineapple chicken, is a traditional Filipino dish, often made during times of celebration. Many versions of the dish exist. Tomatoes, peppers and carrots are just a few of the vegetable additions used to personalize your version. To prevent these extras from overcooking, wait until the dish has simmered for at least 15 minutes before adding them to the pan, then add them only early enough to allow them sufficient cooking time.
Pininyahang manok takes just over an hour to prepare. The dish goes well with a side of steamed rice, but you can experiment by pouring it over rice noodles. Storing the completed dish overnight may allow the flavors to infuse, rendering it more flavorful the following day.
Things You'll Need
- One whole chicken
- Cutting board
- Shallow dish
- Canned pineapple juice or juice from canned pineapple chunks
- Three cloves garlic
- One medium-sized onion
- Measuring cup and spoons
- Cooking oil
- Deep dish or casserole pan
- 12 oz. pineapple chunks
- 1 cup coconut milk
- Fish sauce
Place the chicken in a colander in the kitchen sink. Run cold water over the chicken, and rinse it well. Pat the chicken dry. Transfer it to the cutting board. Cut the chicken into single-serving pieces. Transfer these pieces to a shallow dish. Wash your hands after handling the raw meat.
Drizzle the pieces with pineapple juice to marinade. Spoon marinade over the meat or flip the pieces over occasionally to coat the opposite side if the juice does not cover the meat. Allow the meat to marinade for 30 minutes.
Peel, crush and mince three cloves of garlic. Peel and chop one medium-sized onion. Gather together and measure out the remaining ingredients.
Heat 2 to 4 tbsp of cooking oil into a cooking pot or stovetop-safe casserole-style dish with tall sides. Add the chicken and marinade to the pan, and brown the meat on all sides. Once the meat browns, push to the sides of the pan and add your onion and garlic to saute until the garlic is soft and the onions are clear.
Add 12 oz of fresh or canned pineapple chunks, 1 cup of coconut milk and 2 to 3 tbsp of fish sauce, then bring the dish to a simmer without a cover. The cover should be left off to allow the sauce to reduce and to prevent the coconut milk from separating.
Simmer the dish until half of the liquid reduces off or the liquid reaches the thickness you prefer. Check the chicken for tenderness. This part of the cooking process takes approximately 30 minutes. Taste your dish. Add fish sauce or other seasoning to taste.
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