Pininyahang Manok (Coconut Chicken with Pineapple)

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Yield: 4 servings


  • 2 lbs. boneless, skinless chicken thighs cut into bite size pieces
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1 tomato, diced
  • One 14 oz (400 ml) can coconut milk
  • 2 ½ cups fresh or canned pineapple chunks
  • 1 tablespoon fish sauce or 1 teaspoon salt


  1. Season the chicken pieces with salt and pepper. Set aside.
  2. Heat a skillet over medium heat and add 2 tablespoons of oil. Add the chicken pieces and stir fry for 15 minutes or until lightly browned. Transfer to a plate and set aside.
  3. Using the same skillet, add the remaining 1 tablespoon oil. Add the garlic and onion and sauté for 2 minutes or until onion is translucent.
  4. Add the browned chicken, tomato, coconut milk and pineapple. Stir and simmer for 10 more minutes.
  5. Season with fish sauce or salt.

Serve with steamed rice.


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