Pininyahang Manok Recipe

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Sweet, savory, and loaded with tender vegetables—Pininyahang Manok is the ultimate Filipino comfort food. Chicken pieces simmered in creamy pineapple sauce with chunky potatoes and carrots. It’s hearty, family-friendly, and perfect served over steaming white rice.

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Pininyahang Manok (Chicken with Pineapple)

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4-6

Ingredients:

• 1 kg chicken (cut into serving pieces—thighs and drumsticks work best)
• 1 can (432g) pineapple chunks or tidbits, reserve the juice
• 2 medium potatoes, cubed
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, cut into chunks
• 1 cup coconut milk or evaporated milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (patis)
• 1 tablespoon oyster sauce
• 1 cup water or chicken broth
• 2 tablespoons cooking oil
• Salt and pepper to taste

Instructions:

1. Sear the chicken: Heat oil in a large pan or kawali over medium-high heat. Season chicken pieces with salt and pepper, then sear until golden brown on all sides, about 3-4 minutes per side. Set aside.
2. Sauté aromatics: In the same pan, sauté garlic and onion until fragrant and translucent, about 2 minutes.
3. Add the sauces: Pour in soy sauce, fish sauce, and oyster sauce. Stir to combine with the aromatics.
4. Simmer the chicken: Return the chicken to the pan. Add water (or chicken broth) and the reserved pineapple juice. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes.
5. Add the vegetables: Add the potatoes and carrots. Cover and continue cooking for another 10-15 minutes until the vegetables are fork-tender.
6. Pour in the milk: Add the coconut milk (or evaporated milk) and stir gently. Let it simmer uncovered for 5 minutes. Don’t boil vigorously or the milk may curdle.
7. Add pineapple and bell pepper: Toss in the pineapple chunks and red bell pepper. Cook for another 3-5 minutes—you want the bell pepper slightly softened but still vibrant.
8. Season and serve: Taste and adjust with salt and pepper. Serve hot over steamed white rice.

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Tips for the Best Pininyahang Manok

• Use bone-in chicken for more flavor. The bones add richness to the sauce as it simmers.
• Don’t skip the searing. Browning the chicken first adds depth and locks in the juices.
• Add vegetables in stages so nothing gets overcooked—potatoes and carrots go in first, bell peppers and pineapple go in last.
• Coconut milk vs. evaporated milk: Coconut milk gives a richer, more traditional Filipino flavor. Evaporated milk makes it creamier and slightly sweeter.
• For extra sweetness: Add a tablespoon of condensed milk if you like it on the sweeter side.

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Love Filipino chicken recipes? Try our other ulam favorites and tag us when you recreate this dish!

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