Pininyahang Manok/ Pineapple Chicken


1 kilo Chicken cut ups
1 medium carrots chopped
2 medium potatoes cut into quarters
2 red and green bell pepper cut into strips
1 tall can pineapple juice
1 small can pineapple chunks
1 medium onion chopped
3 cloves garlic chopped
3 Tbsp sugar
4 Tbsp soy sauce
fish sauce or salt to taste
3 Tbsp oil


Marinate chicken with half of the pineapple juice for 15 minutes.
Heat pan with oil and fry carrots and potatoes. Set aside.
In the same pan saute onion and garlic until brown, add chicken pieces reserving the marinate for later use. Add soy sauce Fish sauce, or salt and stir.
Cover and cook for 15 minutes, stirring occasionally to avoid burning the chicken.
Add marinate, the remaining pineapple juice, pineapple chunks, sugar and cover and boil for further 15 minutes.
Add Carrots, potatoes and bell pepper cover until all vegetables are cooked and sauce is reduced.
Add black pepper and salt if needed.

You can also add milk if you prefer.

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