Pininyahang Manok literally translates to pineapple chicken. This Recipe calls for chicken slices to be marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish. There are some variations of this dish. One of my favorites is Pininyahang Manok sa Gata,…
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By:Vanjo Merano38 CommentsPublished: 12/13/20
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Pininyahang Manok literally translates to pineapple chicken. This Recipe calls for chicken slices to be marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish.
There are some variations of this dish. One of my favorites is Pininyahang Manok sa Gata, which uses coconut milk instead of evaporated or fresh milk. It is richer and it tastes great too.
I used fresh milk in this recipe because it is the component of the pineapple chicken that I grew-up eating. It never ceases to give me that nostalgic feeling.
This dish is both healthy and delicious. It has a good amount of protein and vitamins. We can even make it healthier by using healthier types of oil for sautéing. Olive oil is a good example. Sunflower oil is also great. It has low saturated fats and it can help reduce cholesterol.
We all know that chicken is rich in protein, but how about pineapple? Here are some benefits of pineapple that you should know.
Alternative Dishes
There are also other dishes that makes use of pineapple that you should consider trying.
Fried chicken should be tasty and juicy as far as I am concerned. The outside should also have a nice crispy texture while the meat should be as tender as possible. This is what my pineapple fried chicken recipe is all about.
I also enjoy eating Filipino adobo. I like both pork and chicken versions. One recipe that I use a lot is pork adobo with pineapple juice. the result is to die for. It also makes use of boiled eggs. How exciting! Here is the recipe for it.
How to Cook
Start by marinating the chicken slices in pineapple juice. Since I am using canned pineapple chunks for this recipe, I marinated it in the juice that comes in the can. Let it sit for at least 30 minutes. This helps the chicken absorb the flavors from the juice and it can also help tenderize the chicken meat. I suggest marinating longer for best results.
Next is to saute garlic and onion. You can do this by sautéing the onion first followed by the garlic, of you can do the opposite. It does not matter. I personally saute the garlic first only if I want my dish to have that roasted garlic flavor, which can be derived from browned garlic.
Start to cook the marinated chicken until the sides turn light brown. Pour pineapple juice, add pineapple chunks, and let boil. You can also add milk in this step as indicated in the recipe. However, you can also opt to add a cup or so of water first and boil the chicken until it tenderizes completely. Add the milk afterwards.
Add the veggies. Start with the ones that take more time to tenderize. It is the carrot in our case. Cook for around 5 minutes before adding the capsicum or bell peppers.
Season you dish with fish sauce and ground black pepper.
This is perfect to pair with warm white rice. Enjoy!
Try this Pininyahang Manok recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
5 from 6 votes
Pininyahang Manok
Prep: 10 minutesminutes
Cook: 45 minutesminutes
Total: 55 minutesminutes
Print RecipeRate Recipe
6people
Ingredients
2lbschickencut into serving pieces
12ouncespineapple chunkscanned
2piecestomatochopped
1cupbell peppercut into thick strips
1piececarrotwedged
2 1/2tablespoonfish saucepatis
1/2cupfresh milk
2tablespoongarlicminced
1pieceonionsliced
2tablespooncooking oil
US CustomaryMetric
Instructions
Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
Pour the cooking oil in a cooking pot / casserole then apply heat
Sauté the garlic, onion, and tomatoes
Put-in the chicken and cook until color of the outer part turns light brown
Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
Put-in the carrots and simmer for 5 minutes
Add the bell pepper and fish sauce then simmer for 3 minutes
Remove from the cooking pot / casserole and transfer to a serving dish.
Fresh pineapple has an enzyme called bromelain that tenderizes meat by breaking down the fibers when used as a marinade. That enzyme is destroyed in the heating process when making canned pineapple juice, so you don't have to worry about ruining the texture of the meat if it marinates for hours.
Whisk together vegetable or canola oil, pineapple juice, paprika, basil, onion, thyme, and garlic. Place chicken breasts in a ziplock freezer bag, pound to an even thickness, and pour marinade into the bag. Place the chicken in the refrigerator and marinate for a few hours up to overnight.
Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).
Typically there are a couple of different ways restaurants use to velvet their chicken most Chinese restaurants use baking soda and cornstarch for the best results. However, a couple of other methods include using: Chemical tenderisers. Egg whites.
It's tangy from the pineapple juice and ketchup, sweet from the brown sugar and Asian sweet chili sauce, spicy from the Asian chili sauce, grounded by the soy sauce and punched up with flavor from the rainbow of spices. Best of all, the tasty sauce caramelizes into a sticky glaze as you grill the chicken.
Craft Your Marinade: Combine pineapple juice with your favorite flavors – soy sauce, ginger, garlic, chilies, onions, and any of Station 1923's rubs and seasonings – the possibilities are endless! Marinate Wisely: Marinate for 30 minutes to an hour for thin cuts, or up to 2 hours for thicker cuts.
Fruit juice has long been known to tenderize meat due to the presence of acidic enzymes. Pineapple among them is the most commonly used tenderizer that imparts a sweet and tangy tropical flavor to the steak.
It shall be unlawful for any person to torture any animal, to neglect to provide adequate care, sustenance or shelter, or maltreat any animal or to subject any dog or horse to dogfights or horsefights, kill or cause or procure to be tortured or deprived of adequate care, sustenance or shelter, or maltreat or use the ...
The soup consists of chicken and etag, which is cured and smoked meat that has been kept underground in earthen jars. What makes pinikpikan controversial is the way that the chicken is slaughtered – it is gently beaten to death with a stick in a ritual performed by local tribes.
Rooted in the word ”pikpik”, meaning to beat lightly, pinikpikan is a soup dish composed of gently beaten chicken (and etag, for the i-Benguet and Bontok). In modern times. ready-to-cook “napikpik” chicken is available in the market, or even stores near you.
If looking to add some flare in terms of flavor, perhaps a marinade is the way to go. A dry brine in the form of a rub is perhaps the middle ground, as salt will bind to muscle fibers and help retain moisture while other spices will imbue meat with flavor.
In the case of pineapples, the bromelain is actually a mixture of two enzymes classed as proteases that break down proteins. These proteases target the large protein molecules in meats (specifically the connective proteins called collagen), and break them down into shorter segments.
The short answer is yes, dogs can eat pineapple. Pineapple is just one of the many "human foods" that dogs can eat. Raw pineapple is packed with nutrients that benefit both you and your canine companion. Frozen pieces of pineapple are also a delicious way to beat the heat.
Craft Your Marinade: Combine pineapple juice with your favorite flavors – soy sauce, ginger, garlic, chilies, onions, and any of Station 1923's rubs and seasonings – the possibilities are endless! Marinate Wisely: Marinate for 30 minutes to an hour for thin cuts, or up to 2 hours for thicker cuts.
Pineapple contains an enzyme called bromelain, which breaks down protein. Combined with a marinade, it can help tenderize tough pieces of meat like chicken thighs containing more connective tissues. It will also soften chicken breasts, but don't let it sit too long as the meat will contract, causing moisture loss.
We recommend marinating your chicken in buttermilk or yogurt overnight, but if it's urgent, then an hour will do. However, the texture of the chicken won't be as even as chicken marinated overnight. The process is simple: you only have to immerse the chicken in a container with enough yogurt or buttermilk and seal it.
For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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