how to cook pininyahang manok recipe

3 min read 22-12-2024

Pininyahang Manok, or Pineapple Chicken, is a beloved Filipino dish known for its sweet and savory flavors. This recipe will guide you through creating this mouthwatering masterpiece. Get ready to savor the juicy chicken infused with the tropical sweetness of pineapple!

Ingredients You'll Need:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (You can also use chicken breasts, but thighs stay juicier)
1 cup pineapple chunks (fresh or canned, in juice)
1/2 cup pineapple juice (from canned pineapple, or fresh if using fresh pineapple)
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons white vinegar
1 tablespoon cornstarch
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)
2 tablespoons cooking oil

Step-by-Step Instructions:

1. Marinate the Chicken (Optional but Recommended):

For extra flavor, marinate the chicken in 2 tablespoons of soy sauce and 1/2 teaspoon of garlic for at least 30 minutes, or even longer in the refrigerator. This tenderizes the meat and enhances the overall taste.

2. Sauté Aromatics:

Heat the cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic; this can make it bitter.

3. Brown the Chicken:

Add the chicken pieces to the skillet and cook, stirring occasionally, until they are lightly browned on all sides. This step helps to develop a richer flavor and better texture. Don't overcrowd the pan; you may need to cook in batches.

4. Simmer in the Sauce:

Pour in the pineapple juice, soy sauce, brown sugar, and white vinegar. Stir well to combine all the ingredients and create a delicious sauce. Bring the mixture to a simmer, then reduce the heat to low.

5. Add Pineapple and Simmer:

Add the pineapple chunks to the skillet. Cover the pan and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender. The sauce should also thicken slightly during this time.

6. Thicken the Sauce (Optional):

In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps. Continue to simmer for another 2-3 minutes, or until the sauce has reached your desired thickness.

7. Season and Serve:

Season with salt and pepper to taste. Serve hot over steamed rice. Garnish with fresh pineapple wedges, if desired. Enjoy your delicious Pininyahang Manok!

Tips and Variations:

Spice it up: Add a pinch of red pepper flakes or a dash of chili garlic sauce for a spicier kick.
Add vegetables: Include other vegetables like bell peppers, onions, or green beans for a heartier dish. Add them along with the pineapple.
Use different cuts of chicken: While chicken thighs are recommended for their juiciness, you can also use chicken breasts or a combination of both. Just adjust the cooking time accordingly.
Make it a one-pan meal: For an even easier cleanup, you can roast the Pininyahang Manok in the oven instead of cooking it on the stovetop.

Frequently Asked Questions (FAQs):

Q: Can I use frozen pineapple?

A: Yes, you can use frozen pineapple, but make sure to thaw it completely before adding it to the skillet.

Q: How do I know when the chicken is cooked through?

A: The chicken is cooked through when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the Pininyahang Manok ahead of time. It will taste even better the next day! Store leftovers in the refrigerator for up to 3 days.

This Pininyahang Manok recipe is a simple yet flavorful dish that's perfect for any occasion. Enjoy! Remember to share your culinary creations with us!