Filipino-Style Pineapple Chicken Stew

Is there anything better than a delicious, home-cooked meal? Pininyahang Manok sa Gata is a Filipino-style chicken stew that is sure to please the whole family! The chicken is cooked in a creamy pineapple sauce and served over steamed rice. Yum!

a Traditional Filipino dish

Pininyahang Manok is a popular dish served during special occasions such as reunions, weddings, and birthdays. The key to this dish is in the sauce – it should be creamy and slightly sweet, with a hint of acidity from the pineapple.

passed down through generations

The dish originates from the Southern part of the Philippines, where pineapples are abundant. Pininyahang Manok sa Gata is a dish that has been passed down through generations, and is now enjoyed by Filipinos all over the world! Pininyahang Manok literally means “chicken with pineapple”, referring to the two main ingredients in the dish.

Spanish: piña (pineapple) and Pinoy: gata (coconut milk) are two ingredients that are commonly used in Filipino cuisine. Pininyahang Manok sa Gata is a dish that combines these two ingredients to create a delicious, creamy sauce.

Pininyahang Manok sa Gata

Gata in addition to being a popular ingredient in Pininyahang Manok sa Gata is also used in many other Filipino dishes. It is coconut milk that adds richness and creaminess to the dish. If you cannot find fresh gata, you can substitute it with canned coconut milk.

This dish is relatively easy to make and only requires a few simple ingredients. The chicken is first cooked in a mixture of garlic, ginger, and onion. Then, the pineapple sauce is added to the pan and simmered until thick and creamy. The chicken is then simmered in the sauce until it is cooked through. Finally, the dish is served over steamed rice.

Choosing the right ingredients

The key to making a delicious Pininyahang Manok sa Gata is to use fresh, high-quality ingredients. Choose a ripe pineapple for the sauce, as it will be sweeter and more flavorful. For the chicken, use bone-in, skin-on chicken thighs for the best results. They will be more moist and flavorful.

If you can make or find fresh gata, it will make a world of difference in your dish. making fresh gata is not difficult, but it does require a bit of time and effort. If you are short on time, you can substitute it with canned coconut milk. Just be sure to whisk it well before adding it to the pan.

Pininyahang Manok sa Gata is a delicious, hearty dish that is perfect for a family meal. The sweet and savory flavors of the sauce are perfectly balanced, and the chicken is cooked to perfection. Give this dish a try, and it will soon become a family favorite! SEE THE FULL RECIPE BELOW!

Pininyahang Manok sa Gata (Pineapple Chicken Stew in Coconut Milk)

5 from 3 votes

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories per serving

380

kcal

Total time

55

minutes

A Traditional Filipino dish, It is a popular dish served during special occasions such as reunions, weddings, and birthdays. The key to this dish is in the sauce – it should be creamy and slightly sweet, with a hint of acidity from the pineapple.

Cook Mode

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Ingredients

US Metric

• 1 kg 1000 g Chicken Thighs

• 432 g 432 g Pineapple Chunks with Syrup (in can)

• 1 1/2 cup 354.88 ml Coconut Milk

• 1 large 1 large Potato

• 1 medium 1 medium Carrot

• 1 medium 1 medium Red Onion

• 1 bulb 1 bulb Garlic

• 1 small 1 small Red Bell Pepper

• 3 tbsp 44.36 ml Fish Sauce

• Ground Black Pepper to Taste

• Cooking Oil

Directions

• In a pan, heat the oil. Add the garlic and onions, and sauté for a few minutes, until aromatic and golden brown.
• Add the chicken and cook, stirring every so often, until it turns a light brown color.
• Add the potatoes and carrots when the meat is done. Simmer for at least 10 minutes, or until some of the veggies are soft.
• Mix in the pineapple chunks, pineapple syrup, fish sauce, bell pepper, and coconut milk. Add pepper to taste. Bring to a boil.
• Cover and simmer over medium-low heat for at least 15 to 20 minutes, or until the chicken is soft. Stir it every so often to keep it from curdling.
• Serve with steaming hot rice.

Recipe Video

Notes

• For the chicken, use bone-in, skin-on chicken thighs for the best results.

Equipment

• Dr. Hows Twinkle Stove MiniGET IT
• Non-stick 30cm Copper Forged FrypanGET IT
• Naturehike Stainless Wood Fork SpoonGET IT
• KitchenPro 8″ Chef’s KnifeGET IT

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