Pininyahang Manok

Prep. Time  10 minutes

Cook Time  45 minutes

Total Time   3 hrs 20 min

Yield             6 servings


  • 2 lb. chicken , cut into serving pieces
  • 12 ounces pineapple chunks, canned
  • 2 medium sized tomatoes, chopped
  • 1 cup bell pepper, cut into thick strips
  • 1 medium sized carrot, wedged
  • 2½ tbsp fish sauce (patis)
  • ½ cup fresh milk
  • 2 tbsp garlic, minced
  • 1 medium sized onion, sliced
  • 2 tbsp cooking oil


  1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes.
  2. Pour the cooking oil in a cooking pot / casserole then apply heat
  3. Sauté the garlic, onion, and tomatoes.
  4. Put-in the chicken and cook until color of the outer part turns light brown.
  5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil.
  6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
  7. Put-in the carrots and simmer for 5 minutes.
  8. Add the bell pepper and fish sauce then simmer for 3 minutes.
  9. Remove from the cooking pot / casserole and transfer to a serving dish.
  10. Serve hot. Share and enjoy!

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