Pininyahang Manok

Pininyahang Manok
  • Servings : 6
  • Cook Time : 30m
  • Ready In : 30m


  • 2 lbs chicken, cut into serving pieces
  • 12 ounces pineapple chunks, canned
  • 2 medium sized tomatoes, chopped
  • 1 cup bell pepper, cut into thick strips
  • 1 medium sized carrot, wedged
  • 2 1/2 tbsp fish sauce (patis)
  • 1/2 cup fresh milk
  • 2 tbsp garlic, minced
  • 1 medium sized onion, sliced
  • 2 tbsp cooking oil


Step 1

Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes

Step 2

Pour the cooking oil in a cooking pot / casserole then apply heat

Step 3

Sauté the garlic, onion, and tomatoes

Step 4

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

Step 5

Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil

Step 6

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

Step 7

Put-in the carrots and simmer for 5 minutes

Step 8

Add the bell pepper and fish sauce then simmer for 3 minutes

Step 9

Remove from the cooking pot / casserole and transfer to a serving dish.

Step 10

Serve hot. Share and enjoy!

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