Pineapple Chicken Afritada is a delicious twist on a classic Filipino stew. It's hearty and delicious with a rich tomato sauce, potatoes, carrots, bell peppers, and a touch of sweetness from pineapples!
I have several delicious recipes from my recent trip to Thailand and Malaysia in the works but before we cross the vast seas, let me first share a fantastic twist on a classic Filipino dish.
Chicken afritada with juicy pineapples is an easy way to level up our favorite stew. It's hearty, tasty, and with the perfect medley of sweet and savory!
Ingredients in Afritada
- Classic afritada is traditionally made of bone-in chicken pieces, potatoes, carrots, bell peppers, and tomato sauce.
- Green peas, chickpeas, Filipino-style hot dogs, and sausages are commonly used to extend servings further. Garlic and onions, and seasonings such as fish sauce, salt, and pepper provide a depth of flavor.
- We are kicking things up in this pineapple chicken afritada version by replacing the water with pineapple juice and adding juicy pineapple chunks. It is an excellent example of how adding one or two simple ingredients can take an everyday fare to a whole new level of yum.
- The hint of sweetness brought by the fruit perfectly balances the richness of the stew for spot-on flavors!
- We are using the packing liquid to braise the chicken, use canned pineapples in natural juice, not in syrup, lest the dish will be overly sweet.
- Pan-fry the potatoes and carrots before adding to the stew to keep them from falling apart.
- Cut the ingredients in uniform size to ensure even cooking.
Serve with steamed rice for lunch or dinner. To complete the tropical theme, try it with coconut rice!
Storage and reheating instructions
- To store leftovers, let cool completely and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan and heat to an internal temperature of 165 F. Alternatively, warm in the microwave at 2 to 3-minute intervals until heated through, stirring between intervals.
- ¼ cup canola oil
- 2 potatoes, peeled and quartered
- 1 large carrot, peeled and cut into 1-inch chunks
- ½ red bell pepper, cored and sliced into ½-inch thick strips
- ½ green bell pepper, cored and sliced into ½-inch thick strips
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 4 pounds chicken, cut into serving pieces
- 1 tablespoon fish sauce
- 8 ounces tomato sauce
- 1 cup pineapple juice (from canned pineapples)
- salt and pepper to taste
- ½ cup frozen green peas, thawed
- 1 can (8 ounces) pineapple chunks, drained and juice reserved
- In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add chicken and cook, turning as needed, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes, stirring as needed.
- Add tomato sauce and reserved juice from canned pineapples (about 1 cup). Bring to a boil.
- Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- Season with salt and pepper to taste.
- Add potatoes, and carrots, and continue to cook until vegetables are tender and sauce is thickened.
- Add green peas, pineapple chunks, and bell peppers and cook for another 1 to 2 minutes or until heated through.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”