Pineapple Chicken 

A comforting Filipino style pineapple chicken, with tender chicken simmered in a lightly sweet, creamy sauce enriched with pineapple, vegetables, and coconut or evaporated milk. A homey, flavorful meal perfect over rice.

Full Recipe:

Ingredients 

• 1 kg (2 lb) chicken pieces (thighs, drumsticks, or breasts), bone‑in or boneless

• Pineapple juice (about 1 cup) used for marinating or simmering 

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 cup pineapple chunks (fresh or canned)

• 2 medium potatoes, peeled and cubed

• 1 carrot, sliced

• 1 bell pepper, sliced (red or green)

• ½ cup evaporated milk or coconut milk (or chicken stock) 

• 2 Tbsp oil for sautéing

• Salt and black pepper to taste

• Optional: sugar or fish sauce, scallions or cashews for garnish

Directions

1. Marinate (optional): Marinate chicken in the pineapple juice for about 15–30 minutes for added flavor.

2. Sauté aromatics: In a pot or deep pan, heat oil over medium heat. Sauté garlic and onion until softened and fragrant.

3. Brown chicken: Add the chicken pieces and sear lightly until edges are just browned.

4. Add liquid and vegetables: Add remaining pineapple juice or stock, potatoes, carrots, and pineapple chunks. Bring to a gentle simmer.

5. Simmer in dairy: Stir in evaporated milk or coconut milk (or replace with more stock). Season with salt, pepper, and optionally a bit of sugar or fish sauce. Reduce heat to low and simmer until vegetables are tender and chicken is cooked through (~20–25 minutes).

6. Finish with peppers: Add bell pepper during the last 5 minutes so it stays crisp. Adjust seasoning.

7. Serve: Garnish with scallions or cashews if desired. Serve hot over steamed white rice.

Nutrients (estimate per serving)

• Calories: ~400–500 kcal

• Protein: ~25–35 g

• Fat: ~15–25 

• Carbohydrates: ~20–30 g (from vegetables + pineapple)

• Fiber: ~3–5 g

• Sodium: moderate (varies by seasoning)