Pininyahang Manok

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

Cooking Tools Needed:

Best paired with


2 tbspGinger(cut into strips)
6 clovesGarlic(crushed)
1 large Red Onion(sliced)
375 gramsChicken Leg(cut into serving portions)
375 gramsChicken Thigh(cut into serving portions)
1 to 2 tbspPatis 
½ tspPeppercorn 
1 (medium) pcRed Bell Pepper(cut into cubes)
1 can (154 ml) Evaporated Milk(or 2/3 cup coconut milk)
2 pouches (115 grams each)Del Monte
Pineapple Tidbits
(drained, reserve syrup)

Cooking Procedure:

  1. Sauté ginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add patis and chicken, Sauté for 10 minutes or until the chicken is slightly brown.

  2. Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes.

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

    Makes 7 servings

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

Average: 4.6 (5 votes)
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