My Lola’s Tiniim na Manok truly brought magic to our table. This melt-in-your-mouth braised chicken, slowly cooked in pineapple juice until it absorbs every drop of flavor, always takes me back to those precious family gatherings. While adobo might be more famous, this sweet-savory chicken dish holds a special place in Filipino home cooking. It’s less common, but absolutely unforgettable.
After years of watching my grandmother make this dish, I’ve perfected her recipe, and now my own kids’ eyes light up when they smell that familiar aroma of pineapple, soy sauce and ginger through our kitchen.
This easy, one-pot wonder will become your new family favorite. It’s practically impossible to mess up. And the sauce? Let’s just say you’ll want to drizzle it over everything!
What is Tiniim?
“Tiniim” comes from the Tagalog root word “tiim,” which means to absorb or soak up. In Filipino cooking, it refers to a traditional cooking method where meat (typically chicken or pork) is slowly simmered in a flavorful liquid until it fully absorbs the seasonings, making the meat incredibly tender and infused with flavor from the inside out.
When used in Tiniim na Manok, this technique allows the chicken to slowly take in the sweet-savory combination of pineapple juice and soy sauce, while the low, slow cooking process breaks down the meat’s fibers for maximum tenderness.
Unlike quick-cooking methods, tiniim requires patience – it’s this unhurried absorption that gives the dish its distinctive depth of flavor and melt-in-your-mouth texture.
Why You’ll Love This Recipe
- One-pot wonder: Minimal cleanup required
- Budget-friendly family meal
- Perfect balance of sweet and savory flavors
- Fork-tender, juicy chicken every time
- Make-ahead friendly for busy weeknights
- Restaurant-quality dish at home
- Versatile leftovers
Tiniim na Manok (Filipino Pineapple-Braised Chicken)
Equipment
- Large Dutch oven or heavy-bottomed pot (Kaldero) For even heat distribution
- Kitchen twine (Pisi) For trussing the chicken
- Meat thermometer For ensuring proper doneness
- Colander (salaan) For straining the sauce
- Wooden spoon (sandok na kahoy) For gentle stirring
- Sharp knife (Matador na kutsilyo) For butchering
- Measuring cups and spoons (mga panukat)
- Whisk (Panghalo) For smooth sauce preparation
Ingredients
For the Chicken:
- 1 whole chicken 4-5 lbs / 2-2.5 kg
- 3 cups unsweetened pineapple juice Katas ng pinya
- ½ cup soy sauce Toyo
- ¼ cup brown sugar Asukal na pula
- ½ cup pineapple tidbits
- 2 shallots minced (Sibuyas tagalog)
- 4 cloves garlic minced (Bawang)
- 1 thumb-sized ginger sliced (Luya)
- 1 tablespoon salt Asin
- 1 teaspoon whole peppercorns Paminta
For the Sauce:
- ¼ cup cornstarch Gawgaw
- ¼ cup water Tubig
Instructions
Prepare the Chicken (Ihanda ang Manok)
- Rinse chicken and pat dry thoroughly
- Truss the chicken using kitchen twine (Talian ang manok)
- Temperature: Room temperature
Make the Braising Liquid (Gumawa ng Sabaw)
- In a Dutch oven, combine pineapple juice, soy sauce, and brown sugar
- Bring to a boil (100°C/212°F)
- Stir until sugar dissolves completely
Add Aromatics (Dagdagan ng Pampalasa)
- Add pineapple tidbits, shallots, garlic, ginger, salt, and peppercorns
- Temperature: Maintain gentle boil
Cook the Chicken (Lutuin ang Manok)
- Lower heat to medium-low (82-88°C/180-190°F)
- Cover and simmer for 20-30 minutes
- Turn chicken if not fully submerged
- Cook additional 10 minutes or until internal temperature reaches 74°C/165°F
Finish the Sauce (Tapusin ang Sarsa)
- Remove chicken and keep warm
- Strain liquid and discard solids
- Bring sauce to boil
- Whisk cornstarch slurry into sauce
- Simmer until thickened (2-3 minutes)
Tips from Lola’s Kitchen
- Choose a native chicken (Manok na native) for more authentic flavor
- Add banana blossoms (Puso ng saging) for extra authenticity
- Let chicken rest 10 minutes before cutting
- Reserve chicken drippings for extra flavorful rice
- Use pineapple juice from fresh fruit when available
Traditional Serving Suggestions
- Steamed white rice (Kanin)
- Pickled papaya (Atchara)
- Ensaladang pipino (Cucumber salad)
- Pineapple chunks garnish
- Banana leaf liner for serving
Troubleshooting
- Tough Chicken:
- Solution: Lower heat, extend cooking time
- Tip: Check internal temperature regularly
- Watery Sauce:
- Solution: Add more cornstarch slurry
- Tip: Simmer uncovered to reduce
- Too Sweet:
- Solution: Add calamansi juice or vinegar
- Tip: Use unsweetened pineapple juice
Ingredient Alternatives
- Pineapple juice → Calamansi juice + water
- Brown sugar → Muscovado sugar or honey
- Whole chicken → Chicken parts (adjust cooking time)
- Cornstarch → All-purpose flour
- Shallots → Red onions
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Reheating:
- Stovetop: Low heat with sauce (10-15 minutes)
- Oven: 150°C/300°F for 20 minutes
- Microwave: 2-3 minutes with sauce
Variations
- Spicy Version: Add siling labuyo
- Creamy Style: Add coconut milk
- Extra Savory: Add liver spread
- Holiday Version: Add mushrooms and bell peppers
- Low-Carb: Use sugar substitute
FAQs
- Can I make this ahead? Yes, flavors improve overnight.
- Can I use chicken parts? Yes, adjust cooking time accordingly.
- Is this dish freezer-friendly? Yes, freeze up to 3 months.
- Can I cook this in a slow cooker? Yes, 4 hours on high or 8 on low.
- What makes it different from adobo? Tiniim uses pineapple juice instead of vinegar.
Nutrition
The Story Behind Tiniim na Manok (Filipino Pineapple-Braised Chicken)
In the heart of Filipino home cooking lies Tiniim na Manok, a dish that beautifully represents our culture’s genius for transforming simple ingredients into something extraordinary. While not as internationally famous as adobo or as elaborate as lechon, this pineapple-braised chicken has been quietly gracing Filipino family tables for generations, particularly in regions where pineapples grow abundantly.
The technique of “tiniim” – which means “to absorb” in Tagalog – dates back to our ancestors’ practical need to preserve meat while maximizing flavor. They discovered that slowly simmering chicken in pineapple juice not only helped tenderize the meat but also created a natural preservation method, as pineapple’s acidity helps extend the dish’s shelf life. This same acidity, combined with the fruit’s natural enzymes (particularly bromelain), breaks down the protein fibers in the chicken, resulting in incredibly tender meat.
What makes this dish particularly special in Filipino cuisine is its clever use of pineapple – a fruit that arrived in our islands through the Manila-Acapulco Galleon Trade in the 16th century. Over time, local cooks adapted this tropical fruit into our cuisine, creating dishes like Tiniim na Manok that perfectly balance sweet, savory, and umami flavors. Unlike the vinegar-based adobo or the citrus-forward sinampalukang manok, Tiniim na Manok stands out for its subtle sweetness and rich, caramelized notes.
Today, this dish remains a testament to Filipino ingenuity in the kitchen – how a simple combination of chicken, pineapple juice, and aromatics can create something so comforting yet sophisticated. While every family has their own version, the core technique of allowing the meat to slowly absorb the flavors remains the same, making Tiniim na Manok a beloved part of our culinary heritage that continues to bring families together around the dinner table.