Pineapple Chicken

This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.

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Pineapple Chicken

A quick and easy chicken dish that's sure to please!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: Filipino
Servings: 6 people

Ingredients

  • 1 1/2 kg chicken thigh fillets
  • 1 large can Dole Pineapple Chunks juice reserved
  • 2 medium sized carrots cut into cubes
  • 330 ml evaporated milk
  • 2 chicken broth cubes
  • 1 tsp garlic powder
  • 1-2 tbsp raw sugar
  • 1 medium onion diced

Instructions

  • Marinate the chicken thigh meat in the pineapple juice for 30 minutes.
  • In a pot, sautee onions and garlic powder in a little oil until onions are translucent. Add chicken cubes and chicken thighs and brown. Keep the marinade.
  • When the chicken thighs are browned, add the marinade, carrots, and enough water to just barely cover the meat. Allow to boil for 20 minutes.
  • Add the sugar and stir through. While stirring, pour the evaporated milk, stirring all the while. Allow to bubble again, and add the pineapple chunks.
  • Simmer for another 10 minutes, stirring frequently. Serve with white steamed rice.

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