Pininyahang Manok is a Filipino-style chicken stew with pineapple and all-purpose cream. 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 use this juicy fruit often in my cooking and love how its sweet and tangy tastes can quickly spruce up the flavors of food.
In fact, I have a delicious assortment of recipes such as afritada, adobo, sweet and sour meatballs, and Hawaiian chicken with pineapple as the star ingredient on the blog. And of course, there’s this pininyahang manok which happens to be my favorite of the lot.
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 and pineapple dish is the answer! It’s ready in minutes yet tastes like you slaved in the kitchen all day!
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 absolutely divine spooned over steamed rice, mashed potatoes or egg noodles. It’s a sure win at the dinner table!
- 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.
- 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.
- 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 Nestle’s all-purpose cream, coconut milk, or evaporated milk to lessen possible curdling.
- After adding the cream, simmer on low heat and do not bring to a boil to keep the sauce from separating.
Want variety? Try the pork pininyahan version; it’s just as creamy and delicious!
- 1 tablespoon canola oil
- 1 medium red pepper, seeded, cored and cut into chunks
- 1 onion, peeled and thinly sliced
- 3 cloves garlic, peeled and minced
- 3 pounds chicken, cut into serving parts
- 1 cup pineapple juice
- 1 cup pineapple chunks
- 1 cup table cream
- salt and pepper to taste
- In a pot over medium heat, heat oil.
- Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from heat and drain on paper towels.
- Add onions and garlic to the pan and cook until softened.
- Add chicken and cook, stirring occasionally, until lightly browned.
- Add pineapple juice. Bring to a boil, skimming any scum that floats on top. Lower heat, cover and simmer until chicken is tender.
- Add pineapples and table cream. Season with salt and pepper to taste.
- Continue to simmer for about 3 to 5 minutes or until sauce is slightly thickened and reduced to desired consistency.
- Add bell peppers and continue to cook for about 30 seconds or until tender-crisp. Serve hot.