This isn’t my recipe. I don’t even know where the recipe came from exactly. This was a school project of my daughter. The recipe was given to them in school and the project was to create meals and sell them in school as part of an entrepreneur skills training. According to my daughter, she was not required to buy the ingredients herself (her dad went to the supermarket) and neither was she expected to do the cooking (which I did). Her role was to sell the packed lunches. And she sold all.
I can’t say that she didn’t have original ideas. The disposable containers was her idea. I originally thought she was supposed to bring the entire baking tray to school and serve the chicken as the orders came. But she figured it would be easier to sell complete packed lunches with rice. So, that was how I prepared everything (below).
The sad part of the story, at least for my husband and I, was that we got no share of the profits. I mean, duh, the little dear didn’t give any money for this project. Her dad’s capital and my labor and we got no share of the profits. And when we jokingly demanded for our share, she asked “Why, it’s my project!” Bruha. Next time, she can do the buying, the cooking and the packing as well.
The following recipe has been modified from the original provided by the school. I had no idea what candied ginger was so I used grated ginger. I also wet the bottom of the baking dish with melted butter before arranging the chicken thighs to make sure they wouldn’t stick. Since they were intended for selling, I didn’t want to take any chances.
Ingredients :
1-1/2 k. of chicken thighs
salt and pepper
1 tbsp. of dried rosemary
1 tsp. of finely grated ginger
1 large can of sliced pineapple or pineapple chunks, juice reserved
3-4 tbsps. of finely sliced onion leaves
5-6 tbsps. of melted butter
Cooking procedure :
Place the chicken thighs in a large glass bowl. Season liberally with salt and pepper. Add the dried rosemary and mix, working the seasonings and herbs into the chicken meat. Let sit for about 15 minutes.
Preheat the oven to 170oC.
Spread the melted butter over the entire bottom of the baking dish which should be large enough to hold the chicken thighs in a single layer. Arrange the chicken thighs, skin side up. Pour in the pineapple juice. Sprinkle the grated ginger and onion leaves on top. Bake, uncovered, for 25 to 35 minutes, depending on the size of the chicken thighs.
Remove the baking dish from the oven (the tops of the chicken should be lightly browned by this time) and add the pineapples. If using pineapple slices, you may cut them into halves or into chunks. Return the chicken to the oven and bake for another 10 minutes.
Serve hot with rice.
Note: If you want a drier dish, use less pineapple juice.
Hello!!!
I would love to try this…
In here, I usually cook not bake, this pininyahang manok. But a twist to the recipe, I always add kakang gata- or canned coconut milk.
I’ll try to this recipe and somehow taste the difference.
Sarap ulit siguro ito!!!
Hi Fan in Saudi.
I know what you mean by adding a twist with gata. I’ve tried it. hehehe (link to pininyahang manok recipe)
with a sprinkling or fresh dill, the aroma was even more wonderful. love anything with gata.
Hi Mam Sassy ( I just love to write & read this Mam Sassy!!) Very fashionable sa akin, though lots of your readers have been writing your name as Connie, hope you won’t mind if I always write to you and call you Mam Sassy!!!
By the way, I did a little research and found this in Cook’s Thesaurus about Candied Ginger…. Hope this is the one you are talking about for the recipe you posted for us readers:smile:…
crystallized ginger = candied ginger To make your own: Bring to a boil 1 1/3 C sugar + 1 C water, add 1 C peeled and chopped ginger pieces, and simmer for 20 minutes. Strain and dry, then sprinkle with sugar.
I am actually learning so much from the recipe you have organized… Now wala na akong problema mag-isip pa ng ulam… Just go to homecookingrocks.com and Voila… Problem solved agad!!!!
Thanks to you Mam Sassy!!! Sorry for a very long comment, I just love to write my thoughts..
I laughed out loud when I read that your daughter told you that she should not be involved in the preparation of the chicken.
hahaha mtalino siya. That’s marketing and distribution functions only and yours was “production”.
Without her taking the marketing principles and entrepreneurship, she recognized the importance of packaging in the saleability of a product.
That’s a good exercise of teaching young people to entrepreneurship skills. Here, the children are taught to sell but only chocolates and other items that can be ordered from the catalogue. Oftentimes, it is the parents who do the hard selling to their office mates, friends and relatives.
LOL! this reminds me of my lola’s pininyahang manok! i’ll check out your recipe and do it for dinner!
hehe! your little entrepreneur is learning fast
Uy, fan, thank you. I’ll try to do this recipe again with the candied ginger. Hmmm… so the cooked dish was supposed to be a bit sweeter.
eh, Ca t, shouldn’t her dad and I have a share of the profits? hehehe
actually, to be fair, we had enough so that I didn’t have to prepare separate food for the kids’ packed lunches that day. same na rin hehehe nakatipid pa rin.
yeah, the disposable containers were a great idea. I only wish she had informed me earlier instead of the night before. Good thing I had disposable containers at home. Otherwise, mag-scoop sya nang mano-mano sa school. Some classmates did that and they had a hard time selling…
ces, this was actually easier to cook than the stovetop pininyahang manok. no stirring necessary.
JMom, yeah, and wants to be chef… hehehe
HI CONNIE:
I HAVE A QUESTION: I HAVE BEEN LIVING HERE IN THE U.S. FOR A LONG TIME, AND WHEN I WAS LITTLE AND STILL IN THE PHIL., I NEVER SAW CUTS OF PORK EATEN OTHER THAN PORK BELLY. IS THIS THE PREFERRED CUT OF PORK FOR THE PHILIPPINES? I WAS JUST WONDERING BECAUSE THIS IS THE FATTIEST CUT OF PORK…NO WONDER FILIPINOS SEEM TO HAVE HEALTH PROBLEMS LATER ON. NO WONDER DISHES USING PORK BELLY TASTED SO YUMMY WHEN I WAS LITTLE!
Hello from Canada! I just found your blog – this recipe looks yummy!
Hi Ms. Connie,
Thanks for the recipe! wow! sarap. But you know what since i dont have dried rosemary instead i substitute dried oregano (sounds funny) but the outcome is fantastic and the kids love it. hindi na kasi maka hintay. salamat ulit.
Les, belly is the preferred cut for guisado (sauteed dishes) because the when the fat melts, it adds body to the dish. Actually, Filipinos have less health problems than Americans. The high blood phenomenon didn’t really make a mark until the fast food culture was well entrenched into Pinoy cuisine. There just SEEMS to be more health problems because the average Pinoy cannot afford the expensive medication from the multinational drug companies.
welcome to my blog, heidi.
susan, now we know that oregano will work just as well. thanks to you.
I will definitely try this recipe, Connie. I’ll let you know kung ano ang kinalabasan. Thanks for sharing.
Out of topic ito, do you know where can I buy ready-rolled puff pastry here? I tried SM hypermart, Robinson’s Supermarket, Cherry, Puregold and Ever but I couldn’t find it there. Thanks again.
Try Santi’s Deli, Lani.
hello,
can i have the recipe of this pineapple chicken of ms connie veneracion.
tnx
Jhing, there is a link to page 2 above… see it now?
This looks really good!