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Ingredients

  • Serves 4 people

  • 1 kg chicken, boneless leg-thigh (diced)

  • 3 tomatoes (chopped)

  • 1 carrot (chopped)

  • 125 ml evaporated milk

  • 3 tbsp garlic (crushed)

  • 1 whole onion (sliced)

  • 1 can pineapple chunks

  • 1 green bell pepper (chopped)

  • 1 red bell pepper (chopped)

  • 100 g cashew nuts (toasted)

  • 1 tbsp vegetable oil

  • 3 tbsp fish sauce

Pininyahang Manok
Recipe Courtesy of
Yuda Bustara

Pininyahang Manok

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Bring the taste of Philippines to your home with this unique dish. Literally translating to ‘pineapple chicken’, Pininyahang Manok unsurprisingly features chicken and pineapple as its two main ingredients. The chicken is cooked in pineapple juice and evaporated milk to create a creamy sauce with a sweet zesty punch. Throw in some green and red bell peppers for added color and top it off with cashew nuts for an extra crunch.
Halal
Halal
No Alcohol
No Alcohol
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Pork
No Pork
  • Easy
  • 20 min
  • 20 min
  • 15 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Marinate chicken

    • In a bowl, add chicken and pineapple juice from the can. Set aside to marinate for 30 minutes, then drain, reserving the juice, and set aside.
    Marinate chicken

  2. Stir-fry and simmer chicken and vegetables

    • In a pan on medium heat, heat vegetable oil and sear chicken until browned. Remove and set aside.
    • In the same pan, add onion, garlic and tomatoes then stir-fry for 1 minute.
    • Add pineapple juice, evaporated milk and the chicken. Bring to a boil, then lower heat to a simmer.
    • Add in carrots and bell pepper and continue to stir-fry for another 15-20 minutes.
    • Add pineapple juice and cashew nuts, reserving 1 tsp for garnish. Stir well. After 3 minutes, season with fish sauce to taste
    Stir-fry and simmer chicken and vegetables

Plate and Serve!

Serve hot with 1 tsp cashew nuts for garnish, alongside a bowl of piping hot rice.

Plate and Serve!
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    Ingredients
    • Serves 4 people

    • 1 kg chicken, boneless leg-thigh (diced)

    • 3 tomatoes (chopped)

    • 1 carrot (chopped)

    • 125 ml evaporated milk

    • 3 tbsp garlic (crushed)

    • 1 whole onion (sliced)

    • 1 can pineapple chunks

    • 1 green bell pepper (chopped)

    • 1 red bell pepper (chopped)

    • 100 g cashew nuts (toasted)

    • 1 tbsp vegetable oil

    • 3 tbsp fish sauce

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