Pininyahang Manok

Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicum, carrots and onions.


Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicum, carrots and onions. In Philippines there are 3 main variations of this dish and they vary on the sauce used, one is using chicken stock as a base, another variation is using coconut milk and the last one is using evaporated milk.

Regardless of the version this dish one of Philippines and Thailand’s wonderful casserole dishes (can be cooked also sans casserole) and it is best enjoyed with steaming hot rice. Try it now!

Ingredients


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Pininyahang Manok 3

Pininyahang Manok

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicum, carrots and onions.


Scale

Ingredients

  • 1 kg chicken legs and/or thighs
  • 2 pcs red capsicum, sliced
  • 1 1/2 cups pineapple chunks
  • 1 cup pineapple juice
  • 1 cup chicken stock
  • 2 cups coconut milk
  • 1/2 thumb sized ginger, minced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp cornstarch dissolved in 1/4 cup water
  • oil
  • fish sauce
  • freshly ground black pepper

Instructions

  1. Marinate chicken pieces in 1/2 cup pineapple juice, salt and black pepper for at least 12 hours.
  2. Remove chicken from marinate then pat each chicken pieces dry.
  3. In a wok add oil and evenly brown chicken pieces, remove from wok then set aside
  4. Sauté ginger, garlic and onions, then add the chicken pieces. Stir fry for a minute then pour in the chicken stock, coconut milk and remaining pineapple. Bring to a boil then simmer for 20 minutes.
  5. Add the cornstarch mixture, pineapples and capsicum then simmer for 5 more minutes. Season with fish sauce and pepper.

Notes

You can replace coconut milk with equal amount of evaporated milk


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10 Responses

  1. wow, another mouth watering menu you got here

  2. Great flavors and a mild dish as well. I thought at first that your bell peppers were hot spicy chilis. Of course my boys love it spicy but every once in a wild I just like some mild flavorful dishes like this one. I bet your chicken was really tender after marinating in the pineapple juice. Take Care, BAM

  3. Parang na-miss ko tuloy ang pininyahang manok!

  4. What a delightful stew made from chicken and pineapple, Raymund! I bet the pineapple adds both tenderness and a mild tart flavor to this chicken stew. Great idea!

  5. That looks good!

  6. The chicken looks creamy and divine and I am sure it taste even better. Curries are lovely indeed!

  7. That looks marvelous but I’m sure I’d demolish the pronunciation. 🙂

  8. Carol says:

    Should the marinade be added to the pot?

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