Pininyahang Manok (Pineapple Chicken) | ExpatWomanFood.com
 
 

Posted on

17 October 2012

by

Mary Santander

Pininyahang Manok (Pineapple Chicken)

Ingredients

2 cans Pineapple Tidbits - drained (reserve syrup)
2 tbsp ginger - cut thin
6 cloves garlic - crushed
1 large red onion - sliced fine
3/4kg chicken thighs, legs or breasts - cut into pieces
2 tsp patis (Filipino fish sauce)
1/2 tsp whole peppercorns
1 medium red bell pepper - cut into cubes
1 can evaporated milk (or 2/3 cup coconut milk)

Preparation

  • Saute ginger, garlic and onion in 1 tbsp oil for 2 minutes.
  • Add in the patis and chicken, sauté for 10 minutes or until the chicken is slightly brown.
  • Thereafter, add the peppercorns and pineapple syrup.
  • Cover and simmer for 15 minutes.
  • Then toss in the bell pepper, milk and the drained Pineapple Tidbits.
  • Allow it to simmer uncovered for 3 - 5 minutes - stirring continuously.
  • Then serve with steaming white rice.
Cooks Note

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