Pininyahang Manok Pinoy Pineapple Chicken Recipes

PININYAHANG MANOK (PINEAPPLE CHICKEN)

Steps:

• Heat oil in a pan over medium heat and cook carrots and potatoes for several minutes or until edges are slightly browned. Remove from oil and set aside.
• In the same oil, saute onions and garlic until softened. Add chicken, stirring occasionally, until lightly browned. Lower heat and add the fish sauce and pineapple chunks. Stir then cover and simmer until chicken is tender (chicken will release its own juices).
• Add back the pre-cooked carrots and potatoes and also the bell peppers. Pour in the cream and stir. Season with pepper to taste. Continue to simmer for about 5 minutes or until sauce is slightly thickened. Serve hot with steamed rice.

PININYAHANG MANOK

Steps:

• 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.

PININYAHANG MANOK (PINOY PINEAPPLE CHICKEN) RECIPE

Steps:

• In a bowl, pour in the pineapple juice (from the can with the pineapple chunks) and soak the chicken. Marinate for 30 minutes.
• In a cooking pot, pour in and heat cooking oil over medium heat.
• Add-in the potatoes and carrots. Cook until lightly browned. Transfer to a plate and set aside.
• In the same pot, add in the garlic and onions. Saute until soft and aromatic.
• Add-in the chicken. Cook while stirring occasionally until lightly browned.
• Add-in the same pineapple juice earlier. Bring to a boil.
• Add in the pineapple chunks and pour in the all-purpose cream then cover and simmer for 20 to 30 minutes or until the chicken is tender.
• Add in the bell peppers and add back in the potatoes and carrots. Pour in the fish sauce and simmer for another 3 minutes. Season with salt and pepper.
• Transfer to a serving bowl or serving tray. Serve and enjoy!