Pininyahang Manok (Filipino Creamy Pineapple Chicken)
Pininyahang Manok transforms everyday chicken into a luxurious Filipino stew where tender meat bathes in a velvety sauce made from pineapple and cream. The sweet, tangy pineapples meld with rich cream to create a smooth, golden sauce that's brightened with red bell peppers and made aromatic with sautéed garlic and onions. It's comfort food elevated – homey enough for family dinner, yet special enough for celebrations.
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
Nutrition
Calories: 92kcalCarbohydrates: 10gProtein: 8gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 3mgPotassium: 48mgFiber: 3gSugar: 6gVitamin A: 1IUVitamin C: 1mgCalcium: 56mgIron: 2mg
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