Filipino pineapple chicken recipe (creamy pininyahang manok)
Obviously, pineapple is the star of this recipe, so make sure that you buy the best pineapple in town. It should be really ripe to ensure that it'll be the best-tasting pineapple chicken. Of course, the chicken should be bought in its best state too.
Servings 6 people
- 1 kg chicken
- 1 can pineapple tidbits (432 g)
- 2 medium carrots (sliced 1 inch thick)
- 4 medium potatoes quartered
- 2 small bell peppers (red and green) cut into wedges
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 tbsp fish sauce or patis
- 1 tbsp sugar
- ⅓ cup water
- 1 small can evaporated milk/coconut milk
- Salt and pepper to taste
Saute the garlic and onion.
Add the chicken pieces and cook until slightly brown.
Stir in the fish sauce, sugar, and the syrup from pineapple tidbits.
Add the potatoes, carrots, and water, and cook for 10 minutes.
Mix in the bell peppers, milk, and pineapple tidbits, and simmer until the chicken and potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
Season with some salt and pepper, and adjust according to taste.
Serve with hot rice.