Pineapple Chicken Adobo

It does not look like it, but spring is almost here. In Vancouver, we are still getting some snow, but luckily the rain has washed most of it away. I know Spring is near because the herbs from my garden are slowly coming alive. I ended up using bay leaves and chives in this pineapple chicken adobo. Chicken adobo is a very well known Filipino dish. This recipe is similar except it uses pineapple tidbits to make the dish sweeter. First, the chicken was marinated in a mixture of vinegar, soy sauce, pepper, bay leaf and garlic for 30 minutes. It was then drained from the marinade and browned. The browned chicken was put back in the pan with the reserved marinade and water and cooked until tender. Pineapple tidbits was added at the last minute of cooking time. The result was flavorful chicken in a delicious sauce. Yum!

Cooking Tips for Perfect Pineapple Chicken Adobo

To get the best flavor out of your pineapple chicken adobo, don’t skip the marination step. Marinating the chicken for at least 30 minutes allows the vinegar and soy sauce to penetrate the meat, resulting in tender and flavorful bites. If you have more time, consider marinating it for a few hours or even overnight in the fridge. This enhances the depth of flavor significantly. When browning the chicken, make sure not to overcrowd the pan. This helps achieve that nice golden crust. If you have too much chicken in the pan at once, it will steam rather than brown. Lastly, when adding the pineapple at the end, let it simmer for just a few minutes. This keeps the pineapple juicy and prevents it from becoming mushy.

Serving Suggestions and Variations

Pineapple chicken adobo is delicious served over steamed white rice, which soaks up all the flavorful sauce. For a twist, try serving it with quinoa or brown rice for a healthier option. If you like a bit of heat, add sliced chili peppers during cooking for a spicy kick. You can also switch up the protein. This recipe works well with pork or tofu if you’re looking for a vegetarian version. Another variation is to add vegetables like bell peppers or carrots along with the pineapple for extra nutrition and color. Serve with a side of steamed broccoli or a fresh salad to balance the meal. This dish is great for meal prep too, as the flavors deepen over time.

Frequently Asked Questions

Can I use other meats instead of chicken?

Pineapple chicken adobo is traditionally made with chicken, but you can use pork or even tofu if you’re looking for a vegetarian option. Just keep in mind that cooking times may vary depending on the meat you choose.

How should I store leftover pineapple chicken adobo?

Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it for up to three months.

What can I serve with pineapple chicken adobo?

This dish pairs beautifully with steamed rice to soak up all that tasty sauce. You could also serve it with a side of sautéed vegetables for a more balanced meal.

Can I make this ahead of time?

You can certainly marinate the chicken ahead of time, even overnight for extra flavor. Just wait to cook it until you’re ready to serve, so it stays nice and tender.

What are some common mistakes when making pineapple chicken adobo?

One common mistake is skipping the marination step, which is key for flavor. Also, overcrowding the pan when browning the chicken can prevent that nice golden crust, so make sure to give each piece some space.

Pineapple Chicken Adobo

Liza Agbanlog

Chicken adobo is a very well known Filipino dish. This pineapple chicken adobo recipe is similar except it uses pineapple tidbits to make the dish sweeter.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 631 kcal

Ingredients

  

1x2x3x

• 2 lbs chicken pieces of your choice
• 1/3 cup vinegar
• 3 tablespoons soy sauce
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 cloves garlic, minced
• ¼ cup water
• 2 tablespoons vegetable oil
• ¼ cup water plus more as needed
• 1 can (398 ml) pineapple tidbits, drained

Instructions

 

• In a large bowl, combine together chicken, vinegar, soy sauce, pepper, bay leaf and garlic. Cover and let marinade for at least 30 minutes. Drain well and reserve marinade. Pat chicken pieces dry with paper towels.
• Heat oil in a frying pan over medium high heat. Pan fry chicken, in batches, until golden brown.
• In a large skillet, combine browned chicken, reserved marinade and water. Bring to a boil over medium high heat then reduce heat to medium. Cover and let simmer for 15 minutes or until chicken is tender, adding more water as needed.
• Stir in pineapple and cook for couple more minutes.
• Serve with steamed rice.

Nutrition

Calories: 631kcalCarbohydrates: 17gProtein: 39gFat: 45gSaturated Fat: 16gCholesterol: 222mgSodium: 931mgPotassium: 617mgFiber: 1gSugar: 14gVitamin A: 227IUVitamin C: 10mgCalcium: 39mgIron: 2mg

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