Pininyahang Manok literally translates to pineapple chicken. This Recipe calls for chicken slices to be marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish. There are some variations of this dish. One of my favorites is Pininyahang Manok sa Gata,…
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By:Vanjo Merano39 CommentsPublished: 12/13/20
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Pininyahang Manok literally translates to pineapple chicken. This Recipe calls for chicken slices to be marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish.
There are some variations of this dish. One of my favorites is Pininyahang Manok sa Gata, which uses coconut milk instead of evaporated or fresh milk. It is richer and it tastes great too.
I used fresh milk in this recipe because it is the component of the pineapple chicken that I grew-up eating. It never ceases to give me that nostalgic feeling.
This dish is both healthy and delicious. It has a good amount of protein and vitamins. We can even make it healthier by using healthier types of oil for sautéing. Olive oil is a good example. Sunflower oil is also great. It has low saturated fats and it can help reduce cholesterol.
We all know that chicken is rich in protein, but how about pineapple? Here are some benefits of pineapple that you should know.
Alternative Dishes
There are also other dishes that makes use of pineapple that you should consider trying.
Fried chicken should be tasty and juicy as far as I am concerned. The outside should also have a nice crispy texture while the meat should be as tender as possible. This is what my pineapple fried chicken recipe is all about.
I also enjoy eating Filipino adobo. I like both pork and chicken versions. One recipe that I use a lot is pork adobo with pineapple juice. the result is to die for. It also makes use of boiled eggs. How exciting! Here is the recipe for it.
How to Cook
Start by marinating the chicken slices in pineapple juice. Since I am using canned pineapple chunks for this recipe, I marinated it in the juice that comes in the can. Let it sit for at least 30 minutes. This helps the chicken absorb the flavors from the juice and it can also help tenderize the chicken meat. I suggest marinating longer for best results.
Next is to saute garlic and onion. You can do this by sautéing the onion first followed by the garlic, of you can do the opposite. It does not matter. I personally saute the garlic first only if I want my dish to have that roasted garlic flavor, which can be derived from browned garlic.
Start to cook the marinated chicken until the sides turn light brown. Pour pineapple juice, add pineapple chunks, and let boil. You can also add milk in this step as indicated in the recipe. However, you can also opt to add a cup or so of water first and boil the chicken until it tenderizes completely. Add the milk afterwards.
Add the veggies. Start with the ones that take more time to tenderize. It is the carrot in our case. Cook for around 5 minutes before adding the capsicum or bell peppers.
Season you dish with fish sauce and ground black pepper.
This is perfect to pair with warm white rice. Enjoy!
Try this Pininyahang Manok recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
5 from 7 votes
Pininyahang Manok
Prep: 10 minutesminutes
Cook: 45 minutesminutes
Total: 55 minutesminutes
Print RecipeRate Recipe
6people
Ingredients
2lbschickencut into serving pieces
12ouncespineapple chunkscanned
2piecestomatochopped
1cupbell peppercut into thick strips
1piececarrotwedged
2 1/2tablespoonfish saucepatis
1/2cupfresh milk
2tablespoongarlicminced
1pieceonionsliced
2tablespooncooking oil
US CustomaryMetric
Instructions
Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
Pour the cooking oil in a cooking pot / casserole then apply heat
Sauté the garlic, onion, and tomatoes
Put-in the chicken and cook until color of the outer part turns light brown
Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
Put-in the carrots and simmer for 5 minutes
Add the bell pepper and fish sauce then simmer for 3 minutes
Remove from the cooking pot / casserole and transfer to a serving dish.
Fresh pineapple has an enzyme called bromelain that tenderizes meat by breaking down the fibers when used as a marinade. That enzyme is destroyed in the heating process when making canned pineapple juice, so you don't have to worry about ruining the texture of the meat if it marinates for hours.
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat.
The balance of sweet and sour is key when it comes to replicating the taste of pineapple juice. Honey and lemon juice bring a great harmony of flavor that works especially well in sweet and sour savory dishes, sauces and marinades. Use a 1:2 ratio when substituting pineapple juice with honey and lemon juice.
By the six-hour mark, the most tenderizing marinades were the same—orange juice, lemon juice, tomato sauce, and yogurt—with the addition of rice vinegar. The buttermilk-marinated chicken was a bit more tender than before, but still not quite as soft as the others.
Typically there are a couple of different ways restaurants use to velvet their chicken most Chinese restaurants use baking soda and cornstarch for the best results. However, a couple of other methods include using: Chemical tenderisers. Egg whites.
It shall be unlawful for any person to torture any animal, to neglect to provide adequate care, sustenance or shelter, or maltreat any animal or to subject any dog or horse to dogfights or horsefights, kill or cause or procure to be tortured or deprived of adequate care, sustenance or shelter, or maltreat or use the ...
The soup consists of chicken and etag, which is cured and smoked meat that has been kept underground in earthen jars. What makes pinikpikan controversial is the way that the chicken is slaughtered – it is gently beaten to death with a stick in a ritual performed by local tribes.
It's also rare to come across an iconic Chinese dish without an elaborate origin story. Canonically, all we can say is that Drunken Chicken was invented in Shaoxing, which has been producing arguably the best huangjiu in China for at least 3,000 years (more on that later).
Pineapples are generally safe for chickens to eat and offer many vitamins and nutrients like calcium, potassium, and vitamins B and C. However, they should be fed in moderation due to their sugar and acidic content. Like citrus fruits, large amounts of pineapple can irritate the stomach and digestive tract.
You can use canned juice (with or without fruit) or fresh, but fresh pineapple has the strongest bromelain content. Here's a quick guide to get you started: Choose Your Meat: Pineapple juice works wonders with tougher cuts like pork shoulder, flank steak, or chicken breasts.
In the case of pineapples, the bromelain is actually a mixture of two enzymes classed as proteases that break down proteins. These proteases target the large protein molecules in meats (specifically the connective proteins called collagen), and break them down into shorter segments.
General Tso's chicken and sweet and sour chicken are completely different dishes. Starting with the sauce, General Tso's chicken is a sweet, spicy, and slightly tangy while sweet and sour sauce is often served on the side and is just sweet and tangy.
Passion fruit juice is the closest in taste to pineapple. It has a sweet and sour flavor, similar to pineapple, and is already a popular ingredient in co*cktails and smoothies. Substitute pineapple juice at a 1:1 ratio with the fruit juice.
Orange Juice: When in need of a citrusy alternative, reach for orange juice. This citrus fruit brings a bright and zesty flavor that can mimic the taste of pineapple juice. It's the perfect substitute for pineapple juice in dressings, glazes, or as a base for refreshing mocktails.
Craft Your Marinade: Combine pineapple juice with your favorite flavors – soy sauce, ginger, garlic, chilies, onions, and any of Station 1923's rubs and seasonings – the possibilities are endless! Marinate Wisely: Marinate for 30 minutes to an hour for thin cuts, or up to 2 hours for thicker cuts.
Whisk together vegetable or canola oil, pineapple juice, paprika, basil, onion, thyme, and garlic. Place chicken breasts in a ziplock freezer bag, pound to an even thickness, and pour marinade into the bag. Place the chicken in the refrigerator and marinate for a few hours up to overnight.
Acidic ingredients in marinades like vinegar, wine and lemon juice will tenderise meat by denaturing or unwinding the long protein in the muscle. In fact, if you leave an acidic marinade on a piece of meat for a long time, it will eventually break down all the proteins – leaving behind a mushy mess.
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