Pininyahang Manok Pineapple Chicken

Pininyahang Manok Pineapple Chicken

Ingredients

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• 1 whole chicken, cut into serving pieces
• 1 can pineapple chunks, set aside the syrup
• 1 Tbsp oil
• 3 cloves garlic, minced
• 1 medium-sized onions, chopped
• 1/2 cup evaporated milk or coconut milk
• patis (fish sauce), to taste

How to make it

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• Marinade the chicken with the pineapple syrup for a few minutes.
• Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (You’re not exactly frying the chicken–you just want to seal in the juices.)
• When done, set aside the chicken on one side of the pot.
• Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.
• Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).
• By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.
• Simmer again for 2 minutes then turn-off the heat.
• Best serve with steamed rice.