Pininyahang Manok (Chicken with Pineapple Chunks and Coconut Milk)
• 2 lbs. Chicken, cut up
• 2 tbsp. Fish sauce
• ½ Bulb garlic, minced
• 1 medium Onion, diced
• 2 medium Tomatoes, diced
• 1 Green bell pepper, cut to 2-inch thickness
• 1 medium Carrot, cut into chunks
• 1 cup Water
• 1 tsp. Knorr Liquid Concentrated Chicken Base
• 1 can Pineapple chunks
• 1 cup Juice from the can of pineapple chunks, reserved
• 1 cup Coconut milk
Directions
- Marinate the chicken in the pineapple juice from the canned pineapple chunks and fish sauce for at least 1 hour.
- Heat 2 tbsp. cooking oil in a medium-high heat pan. When hot, pan-fry chicken pieces to a golden brown, around 3-5 minutes. Set chicken aside.
- In the same pan, sauté garlic, onions, and tomatoes until sweated, about 3 minutes.
- Add the chicken pieces one by one. Combine ingredients together.
- Pour water and pineapple juice into the pan. Add Knorr Liquid Concentrated Chicken Base and bring to a boil. Once the sauce is boiling, add coconut milk. Turn heat to medium. Cover and simmer for 25 minutes or until chicken is tender.
- Adjust the flavor of the sauce. Add fish sauce in increments of 1 tbsp for more flavor depending on your taste.
- Add carrots and cook for another 5 minutes. Lastly, add bell peppers and pineapple chunks and cook for another 3 minutes.
- Turn off heat and place on serving plate.
- Serve with a steaming bowl of rice. Enjoy!
Your Partner in Culinary Excellence
Customer Portal