Pininyahang Manok

Enjoy this delicately flavored dish for weekend cooking. Use coconut milk for added variety and fragrance.

Cooking Skills Needed:

  • Sauteing
  • Slicing
  • Simmering

Cooking Tools Needed:

  • Pot
  • Knife
  • Chopping board
  • Measuring spoons
  • Measuring cups
  • Wooden Spatula
  • Pan

Best paired with


2 tbspsOil(for sauteing)
1 3/4 tbspsGinger(cut into strips)
1 3/4 tspsGarlic(crushed)
1/4 pcOnion(sliced)
500 gramsChicken Thigh and Leg(cut into serving portions)
1 3/4 tbspsPatis 
1/3 tspPeppercorn 
reserved pineapple syrup 
1/4 cupRed Bell Pepper(cut into cubes)
2/3 cupEvaporated Milk 
1 pouch (227 g)Del Monte
Pineapple Tidbits
(drained, reserve syrup)

Cooking Procedure:

  1. Saute ginger, garlic, and onion in oil for 2 minutes. Add chicken and patis, then saute for 10 minutes or until the chicken turns slightly brown.

  2. Add peppercorn and pineapple syrup. Bring to boil then simmer for 15 minutes or until the liquid evaporates and the pan is almost dry.

  3. Add bell pepper, milk and DEL MONTE Pineapple Tidbits. Simmer uncovered for 3 - 5 minutes while stirring continuously.

    Makes 6 servings

    Lusog Notes: Pineapple is an excellent source of fiber, which aids in digestion.

Average: 4.6 (5 votes)
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