Pininyahang manok (pineapple chicken)

A few weeks ago, I received an e-mail from a reader wondering where my recipe for pininyahang manok (pineapple chicken) had gone. I was a bit flustered at first because I didn’t recall removing that entry. Then, I remembered I must have when I was reconstructing this blog last December. There were some very old entries that I did not repost intending to do so at a later time. See, I wanted new photos to go with them.

When I started this food blog, I was using a 1.3 megapixel digital camera (my first digicam) which didn’t really do justice to the cooked food. Plus, I didn’t know much at the time about flashless photography. Three cameras and a lot of photo experiments later, here’s the pininyahang manok recipe again.

casaveneracion.com Pininyahang manok (pineapple chicken)

This is a new version of pininyahang manok though. I was talking to a friend a few weeks ago, a true-blue Marikina native, who said they cooked pininyahang manok with tomatoes, canned crushed pineapples and evaporated milk. Personally, I prefer fresh pineapples for cooking this dish because it gives the sauce a milky appearance. Plus, of course, there’s nothing like fresh fruit. But the addition of tomatoes did make me wonder if the flavor and the color would improve. The evaporated milk part… well, I used gata (coconut milk) instead. :)

Ingredients :

1 whole chicken, cut into serving pieces
2 white onions (the sweet variety is best), sliced thinly
3-4 tomatoes, chopped coarsely
2-3 c. of chopped fresh pineapple
patis
1 c. of gata (coconut milk)
3-5 tbsps. of cooking oil
a few sprigs of dill for garnish (optional but recommended)

Cooking procedure :

Heat the cooking oil in a wide pan. When it starts to smoke (that’s hot enough!), add the chicken pieces, a few at a time, and cook until lightly browned. You’re not exactly frying the chicken–you just want to seal in the juices. Then, add the sliced onions and chopped tomatoes. Cook, stirring, until the vegetables start to soften. Add the chopped pineapple. Season with patis. Cover and simmer (do not add water–the natural juices of the pineapples is enough unless you want it soupy) for about 45 minutes.

By the time the chicken is done, the sauce would be rather thick and creamy. Turn up the heat to medium and pour in the coconut milk. Stir and add more patis if necessary. Bring to a simmer–uncovered (otherswise, the coconut milk will curdle)–then turn off the heat.

Serving suggestion: Sprinkle the pininyahang manok with dill. Believe me, the flavor and the aroma are drastically enhanced by the dill. Cilantro would be great as well. :)

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Comments

  1. Arlene says

    Hi Sassy,

    I’m so glad you posted this recipe, I will back I had been looking for a recipe for pininyahang manok and was unable to find one.

    Thanks muchly!:mrgreen:

  2. tess mercado says

    This look delicious, I will definitely cook this for my kids who loves to eat chicken. By the way, I’ve seen a new variant of Alaska milk its Coco Evaporada or something, a milk with coconut flavor, you may want to use it.

  3. tess mercado says

    About the coconut flavor evaporada, I’m not really sure if it is alaska or carnation, just check the supermarket.

  4. says

    Hi Relly. Dunno what it is about the month of April but it’s been pretty hectic here too. Have fun! :)

    Hope you enjoy it, Arlene!

    Tess, wow! I will definitely look for that one. Thanks very much.

  5. Karen says

    I cooked this last sat and used evap milk. it was very creamy! :) maybe next time i’ll be more adventurous and use the canned coco-evap milk! :D

  6. Sabine says

    The canned coco evap in the market is definitely CARNATION. It’s called CARNATION Coco Evap. It performs well with all types of gata dishes.

  7. Janete of San Diego, CA says

    Hello Connie! I tried this recipe and my family loves it! I thought they wont like it because of the pineapple and gata but it was all gone! I love your website. Keep up the good work! God Bless!

  8. carol says

    ya its really good! lagi mong makikita sa handaan fiesta, birthday..this is one of the famous dishes in the philippines try it! :grin:

  9. Cel says

    Hi Connie,

    I love your website and I love your recipes. I made this for supper tonight and it was sooo good. My 92-year old grandfather-in-law who is very picky even had seconds. I was surprised but very happy nonetheless. He didnt eat this with rice, though. I had to make some mashed potatoes for him. He grew up thinking that rice is just for dessert (as in rice pudding). But anyway, I will make this again for sure. Thank you very much and more power to you.

  10. says

    Hi Connie! I was the one who emailed you before about the original recipe for pininyahang manok. I’ve tried both the old and new (the one currently featured here) and they’re both great! However, i missed the original recipe that you lost and did some searching in the Internet. And poof! I found it. Apparently, a blogger got hold of the original recipe in January 2005 (about the same time I also tried your original recipe). For reaaders’ sake, here is the link to the blog: http://bernardandclarice.blogspot.com/2005/01/recipe-site-and-pininyahang-manok.html It’s great to know that they acknowledged your website when it was still named The Radical Chef. I’ve been a fan of your site for more than a year now..I used to work in Saudi and I was always using your recipes..my friends are all impressed.

  11. leng says

    hi connie! im so happy to have found your site :smile: i have been looking for a site that caters to filipino recipe with pictures and viola!

    i have tried this pinanyahang manok but i used double cream instead of the evap or coco milk and have used salt and pepper instead of the patis. being a novice in cooking, im glad that my discriminating husband liked it!

    cheers!:grin:

  12. Mimay says

    Thanks for posting the recipe!
    Ilang araw na akong natatakam dito but dont know how to cook kya maraming salamat talaga. Hmmm… kainan na!!!

  13. mylene says

    Hi Connie! where can i find the dill or cilantro? Ive been to sm supermarkets and they have none. thanks a lot

  14. debbie nicolas says

    hi connie, thanks 4 the help….i dont know how to cook this pininyahang manok but now i know trough your help and your website. d2 kasi sa Australia lahat ng tao puro busy walang time magluto. thank you see you next time

  15. debbie nicolas says

    hi connie my name is debbie thank you 4 the help co’z i dont know how to cook the pininyahang manok but now i know trough your recipe and your website. d2 kasi sa Australia busy laht ang tao walang time magluto ng matagal. thank you very much see you next time…

  16. adrian says

    hi connie, tried this recipe. the kids love it so much. this is something all dad should try to do…now i can say that you dont have to be a chef to come up with a great tasting food. i think they love me more after tasting the pinanyahang manok….and i am happy. thank you so much.

  17. says

    I just want to ask where can i find “dill” and what is the local name for dill. I’m from Dubai and its hard for me to find filipino goods like Carnation Coco-Evap. More power!!!

  18. says

    I just want to ask what’s the local name for “dill” and any substitute for it. I’m from Dubai and it’s very hard for me to find Filipino goods here like Carnation Coco-Milk. More power!

    • says

      hi connie, have you tried it with out tomatoes
      and alpine milk ( my lola would use carnation if there is no alpine , but uses milkmaid for the halaya recipe)?.
      i was shocked when this pininyahan had tomatoes.
      im from marikina and my family and ninuno has stayed here . maybe earliest ones, as we dont have any province. we presently live near the foot of the bridge and the big stone house there. used to be the only karihan in mariknina.
      where my lola and her mother lives. their customers are the magbabato in the river, the river was fresh then. there were shrimps and tulya. and stones and buhangin are the interest of people as you can see there is no more pebbles and stones. haba ng story ko.
      grabe ang matatanda nuon connie, they have to make patis, itlog na maalat and all. and imagine when my lola makes taray in a restaurant at 90 , she would always boast that she can clean and hinain a manok from a real live one ha. getting the blood and
      putting in a rice cup for sinampalukan manok.

      like you connie i love the art of home cooking.
      lets keep the original recipe .
      pininyahang manok in marikina never had tomatoes.
      lets teach the future cooks the original
      way of home cooking.
      thanks a lot connie. i really adore your pages.
      in fact i have a dream of making one like this. i hope you can give me suggestions.
      but my pages would be all about marikina cooking
      la uya, de lanera, minisuhan, antala, halaya,
      asado, mechado, sinampalukang manok, de pickles, batchoy, pancit tagalog, pakalog, lumpia tagalog, ayungin na me gugulayin.
      thanks again connie, or maybe you can devote a page of marikina cooking, as i have noticed that speedy loves marikina food. do you too?

      • says

        “i was shocked when this pininyahan had tomatoes.”

        Why? Does Marikina have an exclusive claim to pineapple chicken? Does your mother or your lola? LOL Every Polynesian country — heck, every island in the Pacific — has its version of pineapple chicken.

        “maybe you can devote a page of marikina cooking”

        I’ve entertained that thought more than once. And although I like the food in some Marikina eateries, I do not like the cliquishness of Marikenos I know especially the attitude that they have the best food and they have the original recipes as though those should be universal standards. Imagine me making my version of everlasting and someone like you posts a comment saying it’s all wrong because that wasn’t the way your mother or your lola did it. Why should I bother talking about Marikina food when there’s an entire world with hundreds of cuisines waiting to be discovered? And, unlike insufferable purists who like to claim that they hold the standards, there is a world out there too of people who treat cooking as an adventure rather than a basis for twisted snobbery.

        “lets teach the future cooks the original way of home cooking.”

        LOL You’re barking up the wrong tree. Although the “original way of cooking” is always interesting for academic purposes and reasons of nostalgia, I really prefer to live in the present. You know, electric mixers and blenders. And hygiene.

        • says

          hahahaha!!!! love you ms. connie , best wishes and more power to the sassy cook
          that we all love!
          know what? i was dreaming and hoping that i can see you in person, where else? but in marikina market. when im in the market. i always try to look for you…. i always look for a mestiza with flawless skin and a smile that beats the sunshine as i would only refer to your photo.
          thanks a lot and happy cooking!!!

  19. rose says

    I was born and raised in marikina too, and this is one of my Mom’s favorite dish. I remember I Had to call her back home to ask how to cook this. Except for the tomatoes, we used evap milk and pineapple too. Maybe I’ll try using tomatoes and see how it taste. Thanks BTW for your site. This has been a great help to me. I have been using a lot of your recipes.

  20. housekeeper008 says

    Hello Ms. Connie! I tried this recipe, pero the coconut milk I used turned out to be so thick (dapat yata inalog ko yung lata!). Dinagdagan ko na lang ng water, and since I used canned pineapples, sinama ko na rin yung juice/syrup ng pineapple.

    It was good, my husband (who hates pineapples and gata!) loved it! Thank you very much for sharing your recipe! More power!

  21. janet says

    hi ms connie!

    dito ko n lng po post ung question ko sa Pineapple chicken na recipe nyo. ala po kc syang comment section na lumalabas sa page nun. pede din po bang gamitin ung leg part instead of thigh part. actually nagawa ko npo siya using thigh part, gusto ko lng po siyang itry using leg part naman.

    dami ko npo na-try sa mga recipes nyo at sobrang nagustuhan lahat ng husband ko.Ü sarap na sarap po siya dun sa roasted chicken with garlic and rosemary at tsaka dito sa pineapple chicken. siguro daw dahil sa rosemary na nilalagay ko.Ü

    thank you po sa lahat ng recipes!

  22. kate says

    I’m looking forward to trying this one out. I live in the US and I miss Filipino foods. I never had this before but the ingredients are minimal and are easy to find which gets a two thumbs in my book. Thank you. I am bookmarking your site from now on and will be used as my main reference for anything Filipino and then some. Thanks for sharing! Great website!

  23. july says

    hi tita connie,
    well i was planning to cook some piniyahang manok and not sure on wat im gonna do so i search on the net then i found ur site…love it its so delicious….i really dont know how to cook but i got it perfect…my friends gonna love it for sure…tnx po and more power on ur site…more recipes…God Bless…

  24. Melanie says

    I wanna try this today, w/ tomatoes, sounds interesting!!! hope my hubby & kids will like it… (fingers-crossed)… I know they will, after all, this is your recipe, thanks!… trusted and proven! (thumbs up)

  25. lee mckay says

    hi connie

    thanks a lot for posting this yummy recipe! my scottish hubby really loves it! he is very picky when it comes to filipino food but this one just right to his taste. For sure this will always present on our table. My children love it too! Two thumbs up! Thanks!

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