Tiniim na Manok (Filipino Pineapple-Braised Chicken)
Tiniim na Manok is a classic Filipino dish where a whole chicken is slowly braised in pineapple juice and soy sauce until fork-tender. The name "tiniim" means "to absorb" in Tagalog, perfectly describing how the meat soaks up the sweet-savory sauce. This humble yet sophisticated dish creates its own rich gravy, striking a perfect balance between fruity sweetness and umami depth. Unlike its tangy cousin adobo, tiniim relies on pineapple's natural sweetness to tenderize the meat while infusing it with tropical flavor.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Filipino
Servings 6
Calories 385 kcal
Difficulty Easy
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
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
Begin by preparing the chicken (ihanda ang manok). Rinse thoroughly and pat completely dry. Truss the chicken using kitchen twine (talian ang manok) to ensure even cooking. Let it come to room temperature.
In a Dutch oven or heavy-bottomed pot (kaldero), combine pineapple juice (katas ng pinya), soy sauce (toyo), and brown sugar (asukal na pula). Bring to a boil (100°C/212°F), stirring until sugar dissolves completely. Add pineapple tidbits, minced shallots (sibuyas tagalog), minced garlic (bawang), sliced ginger (luya), salt (asin), and whole peppercorns (paminta).
Lower heat to medium-low (82-88°C/180-190°F). Add the chicken, cover, and simmer for 20-30 minutes. If the chicken isn't fully submerged, turn it occasionally. Cook for an additional 10 minutes or until internal temperature reaches 74°C/165°F.
Remove chicken and keep warm. Strain the cooking liquid (salain ang sabaw) and discard solids. Bring sauce to a boil. Make a slurry by combining cornstarch (gawgaw) and water (tubig), then whisk into the boiling sauce. Simmer until thickened, about 2-3 minutes.
Let chicken rest for 10 minutes before cutting. Serve with the thickened sauce, steaming white rice (kanin), and traditional accompaniments like pickled papaya (atchara) or cucumber salad (ensaladang pipino).
- 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
Calories: 385kcalCarbohydrates: 18gProtein: 28gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 99mgSodium: 890mgPotassium: 399mgFiber: 1gSugar: 14gVitamin A: 196IUVitamin C: 5mgCalcium: 43mgIron: 2mg