Kubo Cooks logoKubo Cooks
Pininyahang Manok
Watch the full recipe

See every step.

Play the complete Kubo Cooks video directly on this page.

Player not loading? Watch on YouTube ↗

Ingredients

  • 1 kg chicken
  • 400 g pineapple chunks or tidbits
  • 225 ml coconut cream or coconut milk
  • 1 medium carrot
  • 2 medium potatoes
  • 2 medium bell peppers
  • 4–5 cloves garlic
  • 1 medium onion
  • 1½ tsp salt, or to taste
  • 1½ Tbsp fish sauce, or to taste
  • 1 tsp black pepper, or to taste
  • 1 chicken bouillon cube
  • 1 Tbsp cooking oil

How to Make It

Preparing the Ingredients

  1. Drain the pineapple tidbits and reserve the syrup. Marinate the chicken in the syrup for at least 30 minutes.
  2. Peel and cut the carrots and potatoes into evenly sized chunks. Keep them in water until ready to cook.
  3. Slice the onion, roughly chop the garlic, and cut the bell peppers into even strips.

Cooking the Pininyahang Manok

  1. Heat the cooking oil in a large pan over medium heat. Fry the carrots and potatoes until lightly browned, then remove and set aside.
  2. In the same pan, sauté the onion and garlic until fragrant and softened.
  3. Remove the chicken from the marinade, reserving the liquid, then sear the chicken in batches until lightly browned on both sides.
  4. Season with fish sauce and add the chicken bouillon cube, if using.
  5. Pour in the reserved marinade, then season with black pepper and salt as needed.
  6. Add the coconut milk and bring to a gentle simmer for 8 to 10 minutes.
  7. Return the carrots and potatoes to the pan and simmer for another 10 to 12 minutes, or until the chicken is cooked through and the vegetables are tender.
  8. Add the pineapple tidbits and simmer for 2 to 5 minutes, depending on how firm you prefer them.
  9. Turn off the heat, then add the bell peppers and gently mix. Let the residual heat soften them slightly.
  10. Taste and adjust the seasoning as needed.
  11. Serve with hot rice and enjoy!
Kubo Tips
  • Marinate the chicken in the pineapple syrup for at least 30 minutes to add flavor and help tenderize the meat.
  • Fry the carrots and potatoes first so they hold their shape better in the sauce.
  • Add the pineapple near the end so it does not become too soft or mushy.
  • Add the bell peppers after turning off the heat so they stay bright and slightly crisp.
  • Use coconut cream instead of coconut milk for a richer and thicker sauce.
Share this recipe