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Chicken Pinyadobo
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Ingredients

  • 2 tbsp cooking oil
  • 6 cloves garlic, minced (about 30 g)
  • 1 medium onion, sliced (about 120 g)
  • 1 tbsp ginger, sliced (about 15 g) (optional)
  • 1 kg chicken, adobo cut
  • ½ cup soy sauce (120 ml)
  • 1 can pineapple tidbits, drained, reserving ¼ cup syrup (560 g can)
  • 1 chicken broth cube (optional)
  • 1 tsp whole peppercorns
  • 3 bay leaves
  • 1 tbsp oyster sauce (optional)
  • ⅓ cup coconut vinegar (80 ml)
  • 1–2 tbsp sugar (optional)
  • 2 fresh red chilies, sliced, or ½ tsp chili flakes (optional)

How to Make It

  1. Heat the cooking oil in a medium to large pot over medium heat.
  2. Add the garlic and sauté until fragrant, about 30 seconds.
  3. Add the sliced onion and cook until softened.
  4. If using, stir in the ginger and cook for another minute.
  5. Add the chicken and cook until lightly browned on all sides.
  6. Pour in the soy sauce. Add the pineapple tidbits along with about ¼ cup of the reserved pineapple syrup, the chicken broth cube (if using), whole peppercorns, bay leaves, and oyster sauce (if using). Stir well to combine.
  7. Cover and let it simmer over medium-low heat for 20 minutes.
  8. Pour in the coconut vinegar. If using coconut vinegar, allow it to simmer for about 2 minutes before stirring to mellow its flavor. If using regular white vinegar, you may stir immediately.
  9. If desired, add the sugar to balance the sauce and the fresh chilies or chili flakes for a little heat.
  10. Continue simmering uncovered for 10–15 minutes, or until the sauce has reduced to your preferred consistency.
  11. Top with a few extra pineapple tidbits before serving for added sweetness and texture.
  12. Serve hot with plenty of steamed rice and enjoy!
Kubo Tips
  • For richer flavor, use chicken thighs or a mix of thighs and drumsticks.
  • Don't add too much pineapple syrup—it should complement the adobo, not make it overly sweet.
  • Coconut vinegar gives a smoother, more traditional flavor, but white vinegar works just as well.
  • Taste before adding sugar. Depending on your pineapple, you may not need it.
  • Like most adobo dishes, this tastes even better the next day after the flavors have had time to develop.
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