19 March, 2023
Pininyahang manok, also known as chicken with pineapple, is a popular Filipino dish that’s perfect for families who love a hint of sweetness in their meals. The combination of juicy pineapple, tender chicken, and creamy sauce creates a flavorful and satisfying dish that’s sure to please everyone’s taste buds. In this recipe, we’ll show you how to make pininyahang manok for a family of four.
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 1 can pineapple chunks, drained (20 oz)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup coconut milk
- 1/2 cup chicken broth
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- Steamed rice for serving
Prepare the ingredients:
- Boneless chicken breasts: Cut them into bite-sized pieces, ensuring they are evenly sized for even cooking.
- Pineapple chunks: Drain the can of pineapple chunks and set them aside.
- Onion and garlic: Peel and chop the onion and finely mince the garlic cloves.
- Bell peppers: Slice one red bell pepper and one green bell pepper into thin strips.
- Coconut milk: Measure one cup of coconut milk and set it aside.
- Chicken broth: Measure 1/2 cup of chicken broth and set it aside.
- Vegetable oil: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Salt and pepper: Season the chicken with salt and pepper to taste.
- Cornstarch slurry: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a cornstarch slurry. This will be used to thicken the sauce.
Once all the ingredients are prepared, you can begin cooking the Pininyahang Manok.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the onions and garlic and sauté until fragrant and translucent.
- Add the chicken and cook until browned on all sides.
- Add the red and green bell peppers and sauté for another 2-3 minutes.
- Pour in the chicken broth and coconut milk. Add salt and pepper to taste. Let the mixture come to a boil.
- Lower the heat and let it simmer for 10-15 minutes or until the chicken is cooked through and the sauce has thickened.
- Add the pineapple chunks and stir well. Simmer for another 2-3 minutes.
- In a small bowl, mix the cornstarch and water until it forms a smooth paste.
- Add the cornstarch mixture to the pan and stir until the sauce thickens even more.
- Serve hot over steamed rice.
This pininyahang manok recipe is a quick and easy way to bring a taste of the Philippines to your dinner table. The creamy coconut milk, juicy pineapple, and tender chicken make for a delightful combination of flavors and textures. With just a few simple steps, you can create a delicious and satisfying meal that the whole family will love. So why not give it a try tonight?
Nutrition InformationServing size: 1/4th of recipe (approximately 402g)
Amount Per Serving
Calories 515 kcal
Calories from Fat 247 kcal
|% Daily Value*|
|Total Fat 27.4 g||42%|
|Saturated Fat 18.7 g||94%|
|Trans Fat 0.0 g||–|
|Cholesterol 96.3 mg||32%|
|Sodium 652.5 mg||27%|
|Total Carbohydrates 38.6 g||13%|
|Dietary Fiber 3.9 g||16%|
|Sugar 20.4 g||–|
|Protein 34.3 g||69%|
|Vitamin D 0.6 mcg||3%|
|Calcium 96.4 mg||10%|
|Iron 3.9 mg||22%|
|Potassium 1079.9 mg||23%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note: Nutrition information may vary based on the specific ingredients and measurements used. This information is provided as an estimate only and should not be construed as medical advice or a substitute for professional nutrition advice.