• Ingredients:
  • 1 kilo chicken, cut into serving pieces
  • 1 big can of pineapple chunks. You can also use fresh pineapple, just cut off the hard part on it.
  • 2 cups of coconut milk
  • 2 1/2 tbsp fish sauce (patis)
  • 2 tbsp garlic, minced
  • 1 medium sized onion, sliced
  • 2 tbsp cooking oil

Procedure:

1. Use the juice from your can of pineapple chunks to marinade your chicken. In my case, I used fresh pineapples and blended them nicely to make fresh juice. It’s creamier and the juice is more flavorful.

2. Pour the cooking oil in a cooking pot and heat it.

3. Sauté the garlic and onion.

4. Put-in the chicken and cook until the color of the outer part turns light brown

5. Add the pineapple juice from your marinade and pour in the coconut milk. Bring to a boil.

6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).

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Others enjoy their pininyahang manok with carrots and bell pepper to give the dish more color.