Pininyahang Manok is a Filipino-style chicken stew with pineapple and all-purpose cream. It's easy to make in one pan and 30 minutes. Moist and flavorful with creamy and tangy flavors, it's sure to be a family favorite.
One pantry staple that I always keep a supply of is canned pineapples. I often use this juicy fruit in my cooking and love how its sweet and tangy tastes can quickly spruce up the food flavors.
I have a delicious assortment of recipes on the blog, such as pineapple chicken afritada, pork adobo with pineapples, sweet and sour meatballs, and Hawaiian chicken with this fruit as the star ingredient. And, of course, there's this pininyahang manok, which is my favorite of the lot.
Ingredient notes
- Chicken- the recipe uses cut-up bone-in chicken for the best flavor. You can also use boneless, skinless thigh or breast meat, but adjust cooking time. Want variety? Try the pork pininyahan version; it's just as creamy and delicious!
- Pineapple chunks and juice- As the liquid in the can is what you'll use to braise the chicken, make sure the pineapple chunks are packed in juice and not heavy syrup, which is loaded with sugar and will make the dish overly sweet.
- Table cream (all-purpose cream) - I don't recommend using nonfat or skim milk in the recipe, as these might coagulate when combined with the highly acidic pineapple juice. Use cream or milk with high-fat content such as heavy cream, coconut milk, or evaporated milk to lessen possible curdling.
- Bell peppers- the red peppers add color, texture, and extra nutrition. To extend servings, you can also include carrots and potatoes. Pan-fry the vegetables briefly in hot oil until lightly browned, and when the chicken is almost tender, add them to the pot to cook until tender.
- Onions and garlic- aromatics boost flavor
- Oil- olive, canola, avocado, or vegetable oil are great for sauteing and browning chicken.
- Salt and pepper- adjust the taste with seasonings as needed.
Pininyahang manok cooking process
If you're looking for a quick and easy one-pan meal that's easy on prep yet big on flavor, this Filipino-style chicken dish is the answer. It's ready in minutes yet tastes like you slaved in the kitchen all day!
- Saute bell peppers in a pan until lightly browned. Remove and keep warm.
- Add onions and garlic and cook until softened.
- Add chicken and cook until lightly browned and juices run clear.
- Add pineapple juice and simmer until the chicken is tender.
- Add pineapples, table cream, and season with salt and pepper to taste.
- Add bell peppers. Simmer until sauce is slightly thickened and reduced to desired consistency.
Cooking tip
After adding the cream, simmer on low heat, and do not bring to a boil to keep the sauce from separating.
Frequently Asked Questions
How to make pininyahang manok recipe sa gata?
This particular recipe includes all-purpose cream to add creaminess. You can substitute evaporated or coconut milk (gata). If you like the fruity flavor but not the richness, omit the cream or milk and replace it with water or chicken broth to boost flavor.
What is pininyahan?
Pininyahan is the term used to describe Filipino dishes cooked with pineapples.
Serving suggestions
Stewed in cream and pineapple juice, plus with added pineapple chunks and bell peppers for color and texture, this pininyahang manok is as pretty as it is tasty. The chicken turns out moist and flavor and the creamy, sweet and tangy sauce is divine spooned over steamed rice, mashed potatoes or egg noodles. It's a sure win at the dinner table!
Looking for more pineapple recipes? Pata hamonado and humba need to be on your dinner list! With melt-in-your-mouth tender meat and a sweet and savory sauce, you'd be loading up on rice. ๐
More chicken recipes
Ingredients
- 1 tablespoon canola oil
- 1 medium red pepper, seeded, cored and cut into chunks
- 1 onion, peeled and thinly sliced
- 3 cloves garlic, peeled and minced
- 3 pounds chicken, cut into serving parts
- 1 cup pineapple juice
- 1 cup pineapple chunks
- 1 cup table cream
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from heat and drain on paper towels.
- Add onions and garlic to the pan and cook until softened.
- Add chicken and cook, stirring occasionally, until lightly browned.
- Add pineapple juice. Bring to a boil, skimming any scum that floats on top. Lower heat, cover and simmer until chicken is tender.
- Add pineapples and table cream. Season with salt and pepper to taste.
- Continue to simmer for about 3 to 5 minutes or until sauce is slightly thickened and reduced to desired consistency.
- Add bell peppers and continue to cook for about 30 seconds or until tender-crisp. Serve hot.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Mercy Santos says
I just coked today pininyahang manok, its so yummy and my grandchildren liked the taste.
Paul says
Hi Ms Lalaine
is marinating the chicken good for this recipe? i wonder if thats possible
Manuel Belmonte says
In other versions of this recipe, the chicken is marinaded for at least 30 mins in the pineapple juice. I tried this at its really nice, would recommend 2 hours if you have the time.
Ritchil says
If I use coconut milk instead of table cream (I'm lactose intolerant) do I have to do anything different? Or exactly the same measurements and directions?
Abella Basas says
Love it, very informative and appetising food!
Norma rabilas says
Thank you for the menu pininyahang version is my favorite my family love it.
More power to you
The best kawaling pinoy.๐๐๐
Hannah says
Do u have prefer brand for canned pineapple juice na we can buy in nearby supermarket? Like is it supposed to have a pineapples na in it? Or it should be hiwalay, juice and chunks?
Lalaine Manalo says
I used canned pineapples packed in juice ๐
Almira says
Hi Lalaine! I just gave birth and since I would be home for a few months, Iโm planning our weekly meal rotation and will be cooking them myself. I already have some recipes in mind but they have to be simple, quick yet tasty for my picky mom, Kapampangan husband, and busy self. So I decided to do my research first.
Iโve come across many cooking sites for the same recipes but choose only the ones that meets my requirements. Guess what, most of what Iโve selected came from Kawaling Pinoy! The ingredients are accessible, the steps are straightforward and the photos and videos look inviting that I decided to just use your site for all my recipes and saved it on my phone favorites. Thank you for the nicely laid out site. Looking forward to more delectable recipes from you.
Lalaine Manalo says
Thank you so much, Almira. I hope you find the recipes of great use to you especially these coming months. Motherhood is rewarding but can be very hectic ๐ Congrats and enjoy your new bundle of joy ๐
Marie says
Can i substitute fresh milk instead of cream?
Lalaine Manalo says
I haven't tried using fresh milk in this recipe. It might work but the sauce might turn out very thin and less creamy because table cream (Nestle's all-purpose cream in the can) is thicker and more concentrated in flavor. I suggest using coconut milk instead ๐
Vanene says
Hi ate Lalaine, can i add some carrots?
Kris says
Hi Lalaine!
Is the "carnation thick cream" same as table cream? I can't seem to find the "nestle cream", please let me know if this will work...otherwise I'll have to find substitute...any ideas?
Thanks as always!
Lalaine says
Hi Kris
I just googled "Carnation thick cream" because I wasn't familiar with this product..and yes! It should work. Also, other pininyahang manok recipes use coconut milk. I guess you can substitute that although I prefer table cream.
Khene says
I'll try this recipe..thanks , adding coconut milk and ginger sounds good, l, for added veggie, I will put green peas or garbanzo as well.
Antonio Salonga says
combination of nestle cream and coconut milk is yummy, but slices of ginger, black pepper and green pepper adds zing on it
Lalaine says
Thanks for the tip, Antonio. I'll try adding these the next time I cook pininyahang manok.
Roxanne says
Hi.. Im trying to cook this one now. Am i suppose to put the pineapple chunks water? Also i cant find table cream so i decided to use all purpose cream? Keri kaya? Haha. My chicken is still simmering while im typing these.. ๐
Lalaine says
Hi Roxanne
I am so sorry for the late response. How did it turn out? I hope you liked it ๐
brielle says
Whats table cream?
Lalaine says
Hi Brielle
It's Nestle all-purpose cream, they call it table cream here in the U.S.