Pininyahang Manok is a beloved Filipino dish where tender chicken simmers in a rich, creamy sauce with sweet pineapples and colorful vegetables. The combination of tangy pineapple juice, velvety evaporated milk (or coconut milk), and aromatic spices creates a uniquely delicious flavor that’s both comforting and refreshing.
✅ Sweet & Savory – Pineapple adds natural sweetness balanced by creamy sauce.
🍗 Ultra-Tender Chicken – Marinated in pineapple juice for extra juiciness.
🥕 Packed with Veggies – Carrots & bell peppers add nutrition and color.
🇵🇭 True Filipino Comfort Food – Perfect for family dinners or special occasions.
🍚 Best with steamed rice – The creamy sauce is perfect for drizzling!
🌿 Garnish with spring onions or parsley for freshness.
🔥 Add chili flakes for a spicy twist.
This Pininyahang Manok is a tropical delight—creamy, tangy, and full of homey flavors. A must-try for anyone who loves Filipino stews!
Want more Filipino chicken recipes? Try our Chicken Afritada or Chicken Pastel next! 🍍🍗
Share, enjoy, and happy cooking! 😊
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This Pininyahang Manok is a Filipino-style chicken stew with pineapple. It's guaranteed to become a family favorite since it's moist and tasty with creamy and tangy flavors.
Prepare the chicken; if it was bought whole, clean it and cut it into serving pieces.
Remove unwanted fats. Wash and drain the water thoroughly and put it in a bowl.
Pour in the pineapple juice and let the chicken marinate for at least 20 minutes.
Peel and mince the garlic; slice the onion; cubes the bell pepper; cubes the potato and wedge the carrot.
In a wok or pot over medium heat, add cooking oil. Add bell peppers and stir-fry for about 30 seconds. Remove from the heat and set aside.
Stir-fry the carrot and potato until it changes color. Remove from the heat and set aside.
In the same wok or pot, add the onion and saute until softened. Add the garlic and saute until aromatic.
Put in the chicken and cook until the color of the outer part turns light brown. Stirring is required on occasion.
Add the pineapple juice or the marinade, and bring to a soft boil. Skim any scum that floats on top.
Lower the heat, cover, and simmer for about 20 minutes until the chicken is tender.
Then add the fresh milk and bring to a boil again over medium-low heat.
Add the pineapple chunks and simmer until the liquid evaporates and the sauce slightly thickens.
Add the fish sauce and stir. If you don’t like to use the fish sauce, substitute it with salt. Then add the potato and carrots and cook for 5 minutes.
Season with salt and ground black pepper then stir. Put in the bell pepper and simmer for 2 minutes.
Taste the sauce. Adjust the taste as necessary.
Remove from cooking and transfer to a serving dish. Serve hot.
Happy cooking. Share and enjoy the food.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.