Pininyahang Manok sa Gata is a delightful Filipino chicken stew that combines tender chicken, sweet pineapples, and rich coconut milk (gata) for a dish that’s both comforting and exotic. This variation of the classic Pininyahang Manok swaps regular milk for creamy gata, adding a luscious depth of flavor that pairs perfectly with the natural sweetness of pineapples.
✅ Sweet & Savory Harmony – The pineapple’s tangy sweetness balances the richness of coconut milk.
🍗 Tender & Flavorful Chicken – Slow-cooked until juicy and infused with aromatic spices.
🥥 Creamy, Comforting Sauce – The gata makes the dish extra indulgent.
🍍 Tropical Filipino Flair – A taste of the islands in every bite!
✔ Sear the chicken first to lock in juices and enhance flavor.
✔ Simmer gently to prevent the coconut milk from curdling.
✔ Adjust sweetness by adding more pineapple juice or a pinch of sugar if desired.
Best enjoyed with steamed white rice to soak up the creamy sauce. Garnish with fresh cilantro or spring onions for a pop of color and freshness.
Try this Pininyahang Manok sa Gata for a taste of the Philippines—creamy, sweet, and utterly delicious! Perfect for family dinners or festive gatherings. Enjoy! 🍗🍍🥥
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Pininyahang Manok sa Gata Recipe. A chicken with pineapple recipe in a coconut milk dish is the ideal chicken stew from the Philippine cuisine that you may make for your family. This recipe is a variation of our previous recipe, ”Pininyahang Manok Recipe”. The main ingredients are the same, though we substitute the milk in the GATA. The preparation is bit deference but the taste is quite similar, it’s delicious and flavorful. The dish is both ideal to serve at regular meals and on special occasions.
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. Add a pinch of salt to enhance the flavor of the meat. Set aside.
Peel and finely chop the garlic and onion; cube the bell pepper; cube the potato; and wedge the carrot.
In a pot or wok, heat 2 tablespoons of vegetable oil over a medium flame. Add the onion, saute for a few seconds, and then add the garlic, saute until light brown and aromatic.
Saute the chicken until it changes color. Then, add the fish sauce and cook for another 2 minutes, or until the meat begins to render its juice.
Pour in the pineapple juice extracted from the can of pineapple chunks. Stir and cook, covered, for about 10 minutes over medium-low heat.
After 10 minutes, check the meat. Then add the potatoes and carrots, cover again, and cook for 5 minutes over the same heat setup.
After 5 minutes, add the pineapple tidbits. Stir in the coconut milk and bring to a gentle boil.
Lower the heat, cover them again, and simmer for 5 minutes, then add the bell pepper. Stir.
Season to taste with salt and pepper. Stir and let it cook for 3 or more minutes until the sauce is slightly thickened.
Transfer to a serving bowl and serve hot. It’s best to serve it with a plate of warm rice.
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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.