Pininyahang Manok



  • 1 whole chicken manokn, cut into serving pieces
  • 1 can pineapple chunks, set aside the syrup
  • 1 Tbsp oil
  • 3 cloves garlic, minced
  • 1 medium-sized onions, chopped
  • 1/2 cup evaporated milk or coconut milk
  • patis (fish sauce) or salt, to taste


  1. Marinade the chicken with the pineapple syrup for a few minutes. The Longer the better.
  2. Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (You’re not exactly frying the chicken–you just want to seal in the juices.)
  3. When done, set aside the chicken on one side of the pot.
  4. Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.
  5. Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).
  6. By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.
  7. Simmer again for 2 minutes then turn-off the heat.
  8. Best serve with steamed rice.