Pininyahang Manok (Pineapple Chicken) [1]

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)

1

Saute ginger, garlic and onion in 1 tbsp oil for 2 minutes.
2

Add in the patis and chicken, sauté for 10 minutes or until the chicken is slightly brown.
3

Thereafter, add the peppercorns and pineapple syrup.
4

Cover and simmer for 15 minutes.
5

Then toss in the bell pepper, milk and the drained Pineapple Tidbits.
6

Allow it to simmer uncovered for 3 - 5 minutes - stirring continuously.
7

Then serve with steaming white rice.

Cooks Note