Coconut chicken with pineapple is a modified version of a Filipino dish “Pininyahang Manok “, which literally means pineapple chicken. This recipe is simple and uses a few basic ingredients. The main ingredients are chicken, coconut milk and pineapple chunks. Boneless chicken thighs are used instead of the usual bone-in chicken parts. Coconut milk makes the sauce thicker and gives the dish its aromatic smell. Secondary ingredients like garlic, onion and tomato are the only vegetables used. Others like to add bell peppers and carrots to add colors and texture to the dish. Finally, pineapple chunks are added to complete this sweet and savory dish. Yummy 🙂
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Coconut Chicken with Pineapple (Pininyahang Manok)
Prep time
Cook time
Total time
Serves: 4 servings
Ingredients
- 2 lbs. boneless, skinless chicken thighs cut into bite size pieces
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons vegetable oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 tomato, diced
- One 14 oz (400 ml) can coconut milk
- 2 ½ cups fresh or canned pineapple chunks
- 1 tablespoon fish sauce or 1 teaspoon salt
Instructions
- Season the chicken pieces with salt and pepper. Set aside.
- Heat a skillet over medium heat and add 2 tablespoons of oil. Add the chicken pieces and stir fry for 15 minutes or until lightly browned. Transfer to a plate and set aside.
- Using the same skillet, add the remaining 1 tablespoon oil. Add the garlic and onion and sauté for 2 minutes or until onion is translucent.
- Add the browned chicken, tomato, coconut milk and pineapple. Stir and simmer for 10 more minutes.
- Season with fish sauce or salt.
- Serve with steamed rice.
- Enjoy!
Notes
Recipe source: The Filipino Cookbook: 85 Homestyle Recipes to Delight your Family and Friends
This was really good but I think a little less liquid would be better – start with 1/2 a can and then add if more is needed. Also, pairs well with coconut rice. Fish sauce is a great touch !
Absolutely amazing! My entire family loved this simple yet absolutely delicious dish!