• 1 kilo Chicken
  • 1 medium can of Pineapple Chunks
  • 1 cups of Evaporated Milk or Coconut Milk
  • 2 Carrots
  • 1 red Bell Pepper
  • 2 medium size Onion
  • 5 cloves ov Garlic
  • Fish Sauce (Patis)
  • Salt and Pepper

Chicken marinated in pineapple juice and cooked with pineapple chunks. A choice of coconut or evaporated milk is added for a thick and savory taste.

Cooking Directions:

  1. Marinate the chicken in pineapple juice for about 15 to 20 minutes
  2. Boiled the chicked into the marinate.
  3. Preheat pan , add oil (Butter can be a subtitute).
  4. Saute garlic and onion.
  5. Put the chicken and cook for 3 to 5 minutes.
  6. Pour in pineapple juice (from marinated chicken) and milk. Bring to boil. Cover and simmer over medium.
  7. Add carrots, pineapple chunks and bell pepper, simmer until tender.
  8. Season with fish sauce, salt and pepper and simmer for a few more minutes until the vegetables cooked.

Cookoing Tips:

  • The longer time you marinate, the best taste and result you can get.
  • Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking.

Watch the Pininyahang Manok cooking video

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