Hello Everyone! If you’re looking for a fast and easy dinner meal that will have you out of the kitchen in no time, then I have some great news for you!
Tonight’s recipe is one very close to my heart. Besides the famous Chicken Adobo and Sinigang for days, Pininyahang Manok, or in English, Pineapple Chicken is one of those Filipino dishes that radiates the true meaning of Filipino comfort food. It is delicately flavoured with milk or cream, and pineapples, pulled together with simple pantry staples, finishing in less than 30 minutes cook time. Pair it with steamed rice and you have a chicken dish that the whole family is sure to love.
There are different variations on how the dish is prepared by individuals, mainly in using either fresh or canned pineapples. I like to use fresh pineapples for not only does it add a balanced flavour profile of sweetness and tartness, it also does not have that lasang lata* taste to the dish. Another variation would be the choice of milk used – fresh, evaporated, or coconut milk. Those who prefer a creamier texture use whipping or all-purpose cream. All produce the same results tweaked to their liking, so there is no right or wrong way in choosing your ingredient variations.
*For my non-Filipino followers, lasang lata means “canned” flavour. Some canned products for me have this weird taste that I can’t shake off, that it tastes like the can in which it was preserved.
PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 3
- 3 pcs chicken whole legs, cut into 3
- 3 garlic cloves, minced
- 1 medium-sized carrot, peeled and sliced diagonally
- 1 red bird’s eye chilli (optional)
- 1 small red bell pepper, cut into thin strips
- 1 small red onion, halved then sliced
- 2 cups fresh (or canned) pineapple, cut into chunks**
- 1 cup fresh (or evaporated) milk
- 1/2 cup water
- Handful of chopped spring onions
- Salt and ground black pepper, to taste
**If using canned pineapples, drain and discard the syrup if you don’t want your dish to be on the sweeter side. The fresh pineapples that I used for this recipe were a bit tart which I personally loved.
- Add about 2 tablespoons of cooking oil to a medium-sized pan and heat over medium-high. Sauté the minced garlic until golden brown in colour and fragrant, about 30 seconds. Then add in the onions, cooking until soft, about a further minute.
- Add the chicken pieces and season with salt and ground black pepper. Stir occasionally and cook until the chicken pieces are lightly browned.
- Lower down the heat and add the pineapple chunks and bird’s eye chilli for an extra kick of heat to the dish (optional). Stir then cover until the chicken is tender and has released its own juices, about 10 minutes. Add about half a cup of water if it gets too dry.
- Add the sliced carrots and bell pepper strips. Taste and adjust the flavour to your liking. If it is too sweet, add a bit more water or balance it by adding a bit of fish sauce (if it isn’t already too salty for your taste buds). Cook for a further 5 minutes.
- Make sure that you turn the heat down as low as you can so that your pineapple chicken is down to a very slow simmer before you add the milk in. Adding the milk when it is rapidly boiling will heat the milk too quickly and cause it to curdle and we don’t want that to happen!
- Leave to simmer slowly, but not bring to a boil, for a further 5 minutes before taking it off the heat. Sprinkle with spring onions and serve immediately with steamed rice. Enjoy!
– Ally xx