Pininyahang Manok
Filipino pininyahang manok with bone-in chicken, pineapple chunks, potato, and carrot in a creamy evaporated-milk sauce.
Serves 5 · 1h 5m total
The Story
Pininyahang manok is the pineapple cousin of pastel and afritada: chicken, potato, carrot, then a can of pineapple that makes the sauce smell like a party without being dessert. The milk rounds the acid so it does not taste like sweet-and-sour from a takeout box.
Home cooks reach for it when the fridge has a can of pineapple tidbits and a pack of chicken. Kids like it. Adults pretend they wanted something sharper, then finish the sauce with rice.
Do not boil the milk hard or it splits. Pineapple goes in after the chicken is cooked so the fruit stays in chunks.
Best paired with
Steamed rice and Filipino spaghetti on a birthday plate.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Use bone-in thighs so the sauce stays rich.
- ✦Drain pineapple but keep 1/4 cup juice for the simmer.
- ✦Add evaporated milk off a rolling boil.
- ✦If the sauce is thin, simmer uncovered 5 minutes.
Substitutions
- evaporated milk → all-purpose cream for a richer party version
- pineapple chunks → fresh ripe pineapple, less juice
- chicken thigh → bone-in mixed chicken cut-up
Ingredients
placeholder
placeholder
placeholder
placeholder
placeholder
placeholder
Instructions
- 1
Pat chicken dry and season with pepper. Heat oil in a wide pot over medium-high heat. Brown chicken 3 to 4 minutes per side. Remove to a plate.
- 2
Saute onion and garlic in the same pot until soft. Return chicken. Add pineapple juice and fish sauce. Cover and simmer 20 minutes.
- 3
Add potato and carrot. Simmer 12 to 15 minutes until the vegetables are tender and the chicken is cooked through.
- 4
Stir in pineapple chunks and evaporated milk. Simmer gently 5 minutes. Do not boil hard.
- 5
Taste and add a pinch of salt or more patis if needed. Rest 3 minutes.
- 6
Serve with plenty of sauce over steamed rice.
Kitchen Timer · 20 min prep first
45:00
Tried this recipe?
Questions, corrections, or a photo of your Pininyahang Manok? We read every message—no comment section, just a direct line to the kitchen.
