As someone who believes pineapples belong in EVERYTHING (yes, even on pizza – don’t @ me!), discovering Pininyahang Manok was like finding my soul mate in Filipino cuisine. My lola would laugh at how I’d always sneak extra pineapple chunks into my bowl, but who could blame me?
That perfect marriage of creamy sauce and sweet-tangy pineapple with juicy chicken is basically what ulam dreams are made of. After countless attempts to recreate that nostalgic flavor from my childhood, I’ve finally perfected this pininyahang manok recipe that has my own family fighting over the last piece of chicken and requesting “extra sauce” for their rice.
Once you try this version of Pininyahang Manok, you’ll understand why this dish has turned even my pinakamaselan na pamangkin into a certified pineapple lover.
Why You’ll Love This Recipe
- Perfect Balance: The creamy sauce with sweet-tangy pineapple creates an irresistible flavor combination
- One-Pan Wonder: Everything cooks in a single pan for easy cleanup
- Family Favorite: Kids and adults alike love this unique twist on chicken
- Versatile: Can be made ahead and freezes well
- Budget-Friendly: Uses simple ingredients available in any grocery store
- Forgiving Recipe: Easy to adjust and customize to your taste
Pininyahang Manok (Filipino Creamy Pineapple Chicken)
Ingredients
- 3 pounds chicken parts manok – preferably mix of thighs and drumsticks
- 1 cup table cream or all-purpose cream krema
- 1 cup pineapple chunks pinya
- 1 cup pineapple juice katas ng pinya
- 1 medium red bell pepper pulang siling pangsigang, cut into chunks
- 1 medium onion sibuyas, thinly sliced
- 3 cloves garlic bawang, minced
- 1 tablespoon cooking oil
- Salt and pepper asin at paminta, to taste
Instructions
- Start by patting the chicken pieces dry with paper towels (punasan ng paper towels ang manok). Remove any excess moisture for better browning. Take the cream out of the refrigerator and let it come to room temperature (27°C/80°F) – ito ay mahalaga para hindi mag-curdle ang sauce. While waiting, drain your pineapple chunks and save the juice for later. Prepare your vegetables by cutting the red bell pepper into 1-inch chunks and slice the onions thinly.
- Heat your large pan or kawali over medium heat (170°C/340°F). Once hot, add the cooking oil. When the oil begins to shimmer, add the bell peppers and cook quickly for just 30 seconds. Remove the peppers and set aside – ilagay muna sa isang mangkok. In the same pan, add your sliced onions and cook until they become translucent (malinaw), about 3 minutes. Add the minced garlic (dinurog na bawang) and cook until you can smell its aroma (hanggang mabango), around 30 seconds.
- Now add your chicken pieces to the pan. Brown them on all sides over medium-high heat (190°C/375°F), which should take about 5-7 minutes. Make sure each piece gets good color as this adds flavor (mas lalasa ang manok). Pour in your reserved pineapple juice, scraping the bottom of the pan to release any browned bits – these add extra flavor to your sauce.
- Bring the liquid to a boil, then lower the heat (145°C/295°F). Cover the pan and let the chicken simmer until tender and fully cooked (luto at malambot), about 25-30 minutes. Check that the internal temperature reaches 74°C/165°F using a meat thermometer if you have one.
- Once the chicken is tender, add your pineapple chunks (pinya). Lower the heat further to very low (130°C/265°F) – this is crucial for the next step. Gradually pour in your room-temperature cream while constantly stirring (habang hinahalo). This prevents the sauce from curdling. Season with salt and pepper to taste (timplahan ng asin at paminta).
- Let the sauce simmer gently until it thickens enough to coat the back of a spoon (hanggang lumapot ang sarsa) – dragging your finger across the spoon should leave a clear line. Add back your reserved bell peppers and let everything simmer together for a final 2-3 minutes.
- Turn off the heat and let the dish rest for 5-10 minutes before serving (palamiginin ng konti bago ihain). This allows the flavors to meld together and the sauce to thicken further. Serve your Pininyahang Manok hot over steamed rice (mainit na kanin).
- For storage: Let the dish cool completely before transferring to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, do so gently over low heat (145°C/295°F) to prevent the sauce from breaking. If frozen (good for up to 3 months), thaw overnight in the refrigerator before reheating.
- Time-saving tip: You can prepare the dish up to the point before adding the cream, then refrigerate. When ready to serve, reheat gently and add fresh cream to finish.
- For best results: Always use room temperature cream, never boil the sauce after adding cream, and adjust the thickness with reserved pineapple juice if needed. If your sauce becomes too thick while standing, thin it with a little warm pineapple juice, stirring gently over low heat.
Tips from Lola’s Kitchen
- Choose the Right Chicken
- Use bone-in pieces for better flavor
- Keep skin on for richness
- Similar-sized pieces cook evenly
- Perfect Cream Sauce
- Never boil after adding cream
- Stir constantly while simmering
- If too thick, thin with pineapple juice
- If too thin, simmer longer
- Flavor Enhancement
- Brown chicken well for deeper flavor
- Don’t skip skimming the foam
- Season in layers
Traditional Serving Suggestions
- Steaming white rice
- Garlic rice (sinangag)
- Fresh tomato slices
- Pickled papaya (atchara)
- Banana leaves liner (for special occasions)
Troubleshooting
- Curdled Sauce
- Problem: Heat too high after adding cream
- Solution: Lower heat, whisk continuously
- Tough Chicken
- Problem: Cooked too quickly
- Solution: Simmer longer on lower heat
- Watery Sauce
- Problem: Too much liquid
- Solution: Simmer uncovered to reduce
Ingredient Alternatives
- Cream: Coconut milk, evaporated milk
- Chicken: Pork chunks, firm tofu
- Bell Peppers: Carrots, potatoes
- Fresh Pineapple: Use 2 cups fresh + 1 cup water
- Canola Oil: Any neutral cooking oil
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (without cream)
- Reheating:
- Stovetop: Low heat, stirring often
- Microwave: 50% power, 2-minute intervals
Variations
- Spicy Version
- Add bird’s eye chilies
- Include chili flakes
- Extra Creamy
- Double the cream
- Add cheese at end
- Veggie-Loaded
- Add carrots
- Include green peas
- Mix in mushrooms
FAQs
Q: Can I use chicken breast? A: Yes, but reduce cooking time to avoid drying. Q: Why did my sauce curdle? A: High heat or boiling after adding cream causes curdling. Q: Can I make this ahead? A: Yes, but add cream when reheating. Q: Is this recipe freezer-friendly? A: Freeze without cream, add fresh when reheating.
Nutrition
The Story Behind Pininyahang Manok (Filipino Creamy Pineapple Chicken)
Like many beloved Filipino recipes, Pininyahang Manok (Filipino Pineapple Chicken) tells a fascinating story of cultural fusion and culinary creativity. While the exact origins aren’t documented in history books, this creamy pineapple chicken dish emerged during the American colonial period in the Philippines, when canned pineapples became readily available in local markets. What started as a creative way to make chicken more exciting has evolved into one of the most cherished ulam recipes passed down through generations of Filipino families.
The genius of Pininyahang Manok lies in how it perfectly captures the Filipino palate’s love for creamy, sweet-savory combinations. Unlike its coconut milk-based cousins like Ginataang Manok or Chicken Curry, this dish uniquely combines all-purpose cream with the tropical sweetness of pineapples, creating that distinctive golden sauce that Filipinos can’t resist. It’s a perfect example of how our local cuisine expertly balances contrasting flavors – the richness of cream, the tanginess of pineapple, and the savory depth of chicken all harmonizing in one pot.
In every Filipino household, you’ll find a different version of this recipe. Some families swear by using fresh pineapples from Tagaytay or Bukidnon for that extra sweet-tart flavor, while others prefer the convenience and consistent taste of canned pineapples. Some make it extra creamy for special occasions, while others keep it lighter for everyday meals. My own version combines the best tips I’ve learned from my mother, my mother-in-law, and years of Sunday lunch experiments that have earned this dish its permanent spot in our family’s weekly menu rotation.
What makes Pininyahang Manok truly special isn’t just its unique flavor profile – it’s how it represents the Filipino talent for adaptation and innovation in cooking. From simple family dinners to birthday celebrations and potluck parties, this dish has become a modern Filipino classic that proves how our cuisine continues to evolve while maintaining its distinct identity. Whether served with steaming white rice on an ordinary weekday or presented as a party centerpiece alongside other Filipino favorites, Pininyahang Manok remains a testament to the creativity and warmth of Filipino home cooking.
Remember: Perfect pininyahang manok isn’t just about the ingredients—it’s about achieving that ideal sauce consistency where the cream doesn’t overpower the pineapple’s brightness, and the chicken remains tender while soaking up all those wonderful flavors.
