How to cook Pininyahang Manok
1
Marinate the chicken
Drain the pineapple, reserving the juice. Marinate chicken in the juice and 1 tablespoon fish sauce for 20 minutes.
2
Brown the chicken
Drain and pat chicken dry. Heat oil and brown the pieces in batches; set aside.
3
Build the sauce
Sauté onion and garlic. Return chicken, add the reserved marinade, and simmer covered for 20 minutes.
4
Add vegetables
Add carrot and cook 8 minutes. Stir in pineapple chunks, bell pepper, and peas.
5
Make it creamy
Pour in coconut or evaporated milk. Simmer gently, uncovered, for 5–7 minutes without boiling hard. Season with fish sauce and pepper.
6
Plate and serve
Arrange chicken in a warm bowl, spoon sauce and pineapple around it.
Maria’s tip: After adding the milk, keep the heat low so the sauce stays smooth and creamy.
Food safety: Cook chicken to 74°C (165°F) at the thickest part and refrigerate leftovers promptly.