Pininyahan Manok Recipe

Trim and marinate

Pat the chicken thighs dry with paper towels. In a large bowl combine pineapple juice, soy sauce, minced garlic, calamansi (or lime) juice, salt and pepper. Add the chicken and toss to coat. Cover and refrigerate for 30–45 minutes (up to 2 hours). Reserve marinade.

While the chicken marinates, core and cut the fresh pineapple into bite-size chunks, julienne the onion and red bell pepper, slice the carrot on the diagonal about 1/4 in thick, mince or slice ginger if using, and slice the green onions for garnish.

Brown the chicken

Heat 1 tablespoon annatto or vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from the marinade (reserve marinade) and shake off excess. Add chicken skin-side down (if using skin-on) and cook 4–5 minutes until golden brown. Flip and brown the other side 3–4 minutes. Work in batches so you don’t crowd the pan. Transfer browned chicken to a plate.

If you used skin-on chicken and excess fat remains, spoon off some, leaving about 1 tablespoon in the pan.

Sauté aromatics and vegetables

In the same skillet, add remaining 1 tablespoon annatto oil (or vegetable oil) and heat over medium. Add sliced ginger (if using) and minced garlic from the reserved marinade (if any left) and sauté briefly until fragrant (20–30 seconds). Add the julienned onion and carrot; cook 2–3 minutes until they begin to soften. Add the red bell pepper and cook 1–2 minutes more.

Return the browned chicken to the pan, nestling pieces among the vegetables.

Add liquids and pineapple

Pour the reserved marinade and 1 cup water or chicken stock into the skillet. Add the pineapple chunks, palm sugar (or brown sugar), and fish sauce (or extra soy). Stir to combine, scraping up browned bits from the pan. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer 12–15 minutes until chicken is cooked through (internal temperature 75°C/165°F) and vegetables are tender-crisp.

If using frozen peas, stir them in during the last 2 minutes of simmering so they heat through but stay bright.

Make slurry and thicken

In a small bowl, whisk 1 tablespoon cornstarch into 2 tablespoons cold water to make a slurry. Increase heat to medium-high and slowly stir the slurry into the simmering sauce. Cook 1–2 minutes, stirring, until sauce thickens and becomes glossy. Taste and adjust seasoning with additional salt, sugar, or fish sauce/soy to balance sweet-sour-salty flavors.

Turn off heat. Sprinkle sliced green onions, cilantro (if using), and toasted sesame seeds over the dish. Let the chicken rest for 2 minutes so flavors settle.

Transfer Pininyahan Manok to a serving platter. Serve hot with steamed white rice or garlic fried rice. Leftover sauce can be spooned over rice.