Filipino

Serving

Pininyahang Manok

Name: Pininyahang Manok
Total time: 50 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs bone-in chicken thighs and drumsticks; 1 (20 oz) can pineapple chunks, juice reserved; 1 cup coconut milk; 4 cloves garlic, minced; 1 medium onion, diced; 1 large carrot, sliced into 1/2-inch coins; 1 red bell pepper, cut into 1-inch pieces; 2 tbsp fish sauce; 2 tbsp neutral oil; 1/2 tsp ground black pepper

A mildly sweet, creamy chicken stew brightened with pineapple chunks and tender vegetables in a coconut-milk sauce.

50 minutes

Serves 5

Dinner/Lunch

18 min prep

28 min cook

Contains common allergens

Fish Seafood

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Marinate the chicken pieces in the reserved pineapple juice for 15 minutes, then drain and pat dry, keeping the juice for the sauce.
2
Heat the oil in a pot over medium-high and brown the chicken on all sides for 6-8 minutes, then transfer to a plate.
3
In the same pot, sauté the garlic and onion for 2-3 minutes until softened and fragrant.
4
Return the chicken to the pot, pour in the reserved pineapple juice and fish sauce, then cover and simmer for 20 minutes until the chicken is cooked through and tender.
5
Stir in the coconut milk, carrots, and bell pepper, then simmer uncovered for 8-10 minutes until the carrots are tender and the sauce thickens slightly.
6
Fold in the pineapple chunks and black pepper, warm through for 2 minutes, then serve hot over steamed rice.

Pininyahang Manok — plated and served — Serving moment. How Pininyahang Manok looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

69/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 54

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

575

Calories

48 g

Protein

9 g

Carbs

41 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pininyahang Manok is chicken braised with pineapple in a creamy, mildly sweet sauce, a homestyle dish that balances tang and richness. The pineapple tenderizes the chicken and lends a tropical sweetness, while milk or coconut milk smooths the sauce. It is gentle, family-friendly comfort food.

Listahan note

This version uses both pineapple chunks and their juice to tenderize and flavor, finishing with coconut milk for a smooth, lightly sweet sauce.

Technique cues

Use the reserved pineapple juice to braise for deeper fruit flavor.
Add the coconut milk near the end so the sauce stays smooth.
Add bell pepper late so it keeps its color.

Kitchen flow

Parallel prep: Brown the chicken and start the braise, then prep vegetables.
Make-ahead: Make ahead; reheat gently so the sauce does not split.
Leftover move: Spoon leftover chicken and sauce over fresh rice.
Cleanup rhythm: One pot; soak it promptly after serving.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Bone-in chicken

Main protein

Purpose: Stays juicy and flavors the sauce.

Handling: Brown lightly before braising; an optional milk soak tenderizes.

Adaptation: Boneless thighs work for a quicker braise.

Pineapple chunks and juice

Sweet-tangy base

Purpose: Tenderize the chicken and define the dish's flavor.

Handling: Reserve the juice for braising and add chunks midway.

Adaptation: Fresh pineapple works; adjust the sweetness.

Coconut milk

Creamy finish

Purpose: Smooths the sauce and balances the tang.

Handling: Add near the end and simmer gently.

Adaptation: Evaporated milk is the common alternative.

Carrot and bell pepper

Vegetables

Purpose: Add color and a fresh bite.

Handling: Add carrots early and peppers late.

Adaptation: Use either alone if needed.

Technique notes

Do not boil hard after adding coconut milk, or the sauce may split.
Use the pineapple juice in the braise for the fullest fruit flavor.
Keep the sauce lightly sweet and balanced, not dessert-sweet.

Ingredient swaps

Dairy-free direction: Use all coconut milk instead of evaporated milk.
Leaner direction: Use skinless chicken pieces.
Fresh-pineapple direction: Use fresh pineapple and adjust sweetness to taste.

Serve alongside

Steamed white rice
Sauteed greens
Atchara (pickled papaya)
Crusty bread
Cold water
Iced tea
Calamansi juice

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 3 days in a sealed container.
Reheat gently over low heat so the creamy sauce stays smooth.
Freeze up to 2 months; stir well after thawing.

Equipment

Heavy pot or Dutch oven
Wooden spoon
Cutting board
Ladle

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