Pininyahang Manok

Pininyahang Manok is a Filipino-style chicken stew with pineapple and all-purpose cream. It's easy to make in one pan and 30 minutes. Moist and flavorful with creamy and tangy flavors, it's sure to be a family favorite.

One pantry staple that I always keep a supply of is canned pineapples. I often use this juicy fruit in my cooking and love how its sweet and tangy tastes can quickly spruce up the food flavors.

I have a delicious assortment of recipes on the blog, such as pineapple chicken afritada, pork adobo with pineapples, sweet and sour meatballs, and Hawaiian chicken with this fruit as the star ingredient. And, of course, there's this pininyahang manok, which is my favorite of the lot.

Ingredient notes

• Chicken- the recipe uses cut-up bone-in chicken for the best flavor. You can also use boneless, skinless thigh or breast meat, but adjust cooking time. Want variety? Try the pork pininyahan version; it's just as creamy and delicious!
• Pineapple chunks and juice- As the liquid in the can is what you'll use to braise the chicken, make sure the pineapple chunks are packed in juice and not heavy syrup, which is loaded with sugar and will make the dish overly sweet.
• Table cream (all-purpose cream) - I don't recommend using nonfat or skim milk in the recipe, as these might coagulate when combined with the highly acidic pineapple juice. Use cream or milk with high-fat content such as heavy cream, coconut milk, or evaporated milk to lessen possible curdling.
• Bell peppers- the red peppers add color, texture, and extra nutrition. To extend servings, you can also include carrots and potatoes. Pan-fry the vegetables briefly in hot oil until lightly browned, and when the chicken is almost tender, add them to the pot to cook until tender.
• Onions and garlic- aromatics boost flavor
• Oil- olive, canola, avocado, or vegetable oil are great for sauteing and browning chicken.
• Salt and pepper- adjust the taste with seasonings as needed.

Pininyahang manok cooking process

If you're looking for a quick and easy one-pan meal that's easy on prep yet big on flavor, this Filipino-style chicken dish is the answer. It's ready in minutes yet tastes like you slaved in the kitchen all day!

1. Saute bell peppers in a pan until lightly browned. Remove and keep warm.
2. Add onions and garlic and cook until softened.
3. Add chicken and cook until lightly browned and juices run clear.
4. Add pineapple juice and simmer until the chicken is tender.
5. Add pineapples, table cream, and season with salt and pepper to taste.
6. Add bell peppers. Simmer until sauce is slightly thickened and reduced to desired consistency.

Serving suggestions

Stewed in cream and pineapple juice, plus with added pineapple chunks and bell peppers for color and texture, this pininyahang manok is as pretty as it is tasty. The chicken turns out moist and flavor and the creamy, sweet and tangy sauce is divine spooned over steamed rice, mashed potatoes or egg noodles. It's a sure win at the dinner table!

Looking for more pineapple recipes? Pata hamonado and humba need to be on your dinner list! With melt-in-your-mouth tender meat and a sweet and savory sauce, you'd be loading up on rice. 🙂