Pineapple Chicken Afritada is a delicious twist on a classic Filipino stew. With a rich tomato sauce, potatoes, carrots, bell peppers, and a touch of sweetness from pineapples, it’s hearty and delicious!
Guys, it feels so
good GREAT to be back here with a brand new recipe! I kind of lost my grove the past months and I am so excited to get back on full speed again. It’s been a while and I really miss connecting with you over delicious food!
I have a number of scrumptious meal ideas from my recent trip to Thailand and Malaysia in the works but before we cross the wide seas, let me share this amazing twist on a classic Filipino dish first.
What are the Ingredients of Afritada?
Classic afritada is traditionally made of bone-in chicken pieces, potatoes, carrots, bell peppers, and tomato sauce. Green peas, chick peas, Filipino-style hot dogs and/or sausages are also commonly used to further extend servings. The dish is pulled together with garlic and onions to provide depth of flavor as well as seasoning with fish sauce, salt, and pepper.
In this pineapple chicken afritada version, we are kicking things up by adding juicy pineapple chunks to the standard ingredients and replacing the water with pineapple juice.
It is a great example of how the addition of one simple ingredient 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!
Tips on How to Make Pineapple Chicken Afritada:
- As we are also using the packing liquid, please use canned pineapples in natural juice and not in syrup lest the dish will be overly sweet.
- To keep the potatoes and carrots from turning into mush, pan-fry until almost done and then finish off in the stew.
- I also like to flash fry the bell peppers first to keep them tender-crisp.
Give this chicken afritada with pineapples a try. Rich and hearty with the perfect medley of sweet and savory, it’s sure to be a family favorite. Not in the mood for chicken? Check out the pork and beef versions!
Pineapple Chicken Afritada
- 1/4 cup canola oil
- 2 potatoes, peeled and quartered
- 1 large carrot, peeled and cut into 1-inch chunks
- 1/2 red bell pepper, cored and sliced into 1/2-inch thick strips
- 1/2 green bell pepper, cored and sliced into 1/2-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
- 1/2 cup frozen green peas, thawed
- 8 ounces canned 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.