PININYAHANG MANOK

Pininyahang Manok is braised chicken in creamy-based sauce. We always have this menu during summer holiday when pineapple is season and is not worth selling the harvested pineapples as the price is at it’s lowest. This is the time when my cousins can eat pineapples one-to-sawa or eat as much as we want.

Pininyahang Manok can be cooked in few different ways. It basically differs on the creamy sauce. Some uses evaporated milk to attain the creamy based sauce, some uses coconut milk but some only use cornstarch to get that creamy sauce.

I grew up with family of farmers and coconut milk was always available so I always have it with coconut milk. I totally understand why some chooses to opt-out coconut milk and go for the substitute as we can only cook with what ingrediaents we have available.

Here’s how we cook Pininyahang Manok with coconut milk creamy-based sauce.

How to cook PININYAHANG MANOK:

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Filipino

Servings 4

Calories 257 kcal

Ingredients

½ k Chicken cut into serving pieces
2 tbsp Cooking Oil
1 tbsp Garlic minced
1 med Onion sliced
1 cup Pineapple Chunks fresh or in can(small)
1 cup Coconut Milk
1 piece Chicken Cube/Boullion
1 piece Carrot - fried wedged
1 piece Potato - fried wedged
½ cup Bell Pepper cut into thick strips
½ cup Green Peas - cooked frozen or canned

Instructions

Sauté garlic and onion.
2 tbsp Cooking Oil, 1 tbsp Garlic, 1 med Onion
Add in the chicken and cook until color turns light brown.
½ k Chicken
Add in pineapple including it's juice, coconut milk, chicken cube and let it boil.
1 cup Pineapple Chunks, 1 cup Coconut Milk, 1 piece Chicken Cube/Boullion
Simmer until the chicken is tender (approx 20 mins).
Add in the carrots, potatoes, bell pepper, green peas and simmer for 2 minutes.
1 piece Carrot - fried, 1 piece Potato - fried, ½ cup Bell Pepper, ½ cup Green Peas - cooked
Transfer to a serving dish and serve with rice.