• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Riverten Kitchen
menu icon
go to homepage
  • RECIPES
  • FILIPINO
  • ASIAN
  • PASTA
  • BREAD
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • RECIPES
  • FILIPINO
  • ASIAN
  • PASTA
  • BREAD
  • SUBSCRIBE
×

Home > Recipes > Filipino Dishes

Pininyahang Manok with Evaporated Milk

Published: Nov 7, 2018 • Updated: Apr 6, 2019 by: Mella • 4 Comments

Jump to Recipe • Jump to Video

Pininyahang Manok is Filipino's version of creamy chicken stew; infused with pineapple juice adding a hint of tanginess and sweetness and evaporated milk for that rich and creamy texture.

Pineapple Chicken Stew with Evaporated Milk

Why I love this Pininyahang Manok recipe?

What I love about this dish is its delicate, delicious, and tropical flavor. The milk and pineapple blended really well with the chicken and vegetables.

A few tips on making Pininyahang Manok

  • The chicken pieces, bone-in of course, are slowly simmered in pineapple juice. This allows the meat to gradually absorb that sweet and tangy flavor.
  • To balance out the richness, seasoning with fish sauce is a must. If you haven't noticed yet, it is a staple (and my personal favorite) ingredient in almost all Filipino stew recipes.
  • Classic stew ingredients such as potatoes, carrots, and bell pepper are also added along with pineapple cubes to boost that tropical taste.
Pineapple Chicken Stew with Evaporated Milk

Long green chilies (not the spicy kind) was a surprise addition to this dish. I happen to have a few pieces in the fridge when I was making this. Not only did it adds beautiful color contrast to the stew but the aroma it brought was just amazing!

As with any Filipino dish, this chicken stew is best served with warm rice. Perfect comfort food for lunch or dinner.

Love Filipino food? Try these recipes!

  • Escabeche - Filipino Style Sweet and Sour Fish
  • Homemade Pork Tocino
  • Mild Bicol Express
  • Beef Caldereta
  • Filipino Chicken Curry
  • Nilagang Manok sa Patis (Chicken Soup with Fish Sauce)
  • Chicken Afritada
  • Filipino Chicken Adobo
  • Brown Rice Arroz Caldo
  • Nilagang Manok sa Patis (Chicken Soup with Fish Sauce
  • Chicken Menudo
  • Chicken Inasal
  • Meltingly Tender Pork Humba
  • Filipino Spaghetti Sauce

Watch the video on how to make Pininyahang Manok with Evaporated Milk

Pineapple Chicken Stew with Evaporated Milk

Pininyahang Manok with Evaporated Milk

Pininyahang Manok is Filipino’s version of creamy chicken stew; infused with pineapple for that hint of tanginess and sweetness and evaporated milk for that rich and creamy texture.
prep 10 mins
cook 30 mins
5 from 1 vote
author: Mella
Servings 4 people
tap to scale
PRINT RECIPE
Rate this Recipe
Prevent your screen from going dark

Ingredients
 

  • 2 tablespoon cooking oil
  • 500 grams chicken pieces (bone-in)
  • 1 small yellow onion (sliced)
  • 3 cloves garlic (finely sliced)
  • 2 tablespoon fish sauce
  • ½ cup pineapple juice (I used Del Monte)
  • ½ cup water (add more if needed)
  • 2 med-size potatoes (cut into wedges)
  • 1 med-size carrot (sliced)
  • ½ cup pineapple cubes (fresh or canned)
  • ¾ cup evaporated milk
  • 1 medium red bell pepper (sliced)
  • 2 pieces long green chilies (sili pangsigang) (sliced, seeds removed)
  • salt and ground pepper (to taste)

Instructions

  • In a pan, heat oil over medium heat. Add chicken pieces, cook until juices run clear. Stir in sliced onion and garlic. Continue cooking until onion turns translucent. Season with fish sauce. 
  • Let the chicken absorb the fish sauce for a few seconds then add the pineapple juice. Continue simmering for 2 to 3 minutes.
  • Add potatoes, carrots, and pineapple cubes. Lightly stir then add water. Cover with lid and cook for 12 to 15 minutes until chicken and vegetables are half tender.
  • Add evaporated milk. Continue cooking until sauce has slightly thickened, about 5 minutes. Season with salt (as needed) and pepper then stir in the red bell pepper and long green chilies. Simmer for another 2 to 3 minutes until the chilies have softened.
    Serve with warm rice. Enjoy!

Recipe Notes and Tips:

  • Cut chicken into small serving pieces. It should just be slightly larger than the cut of the potatoes and carrots. This will lessen the cooking time and you will also be able to cook the vegetables and meat together.
  • Add more water, about ¼ cup at a time if liquid evaporates too quickly while cooking the chicken and vegetables. 
Jump to Video
Course : Main Course
Cuisine : Filipino
Keyword : pineapple chicken, pininyahang manok
Nutrition Facts
Pininyahang Manok with Evaporated Milk
Amount per Serving
Calories
366
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
11
g
Cholesterol
 
78
mg
26
%
Sodium
 
823
mg
36
%
Potassium
 
507
mg
14
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
20
g
40
%
Vitamin A
 
1225
IU
25
%
Vitamin C
 
48
mg
58
%
Calcium
 
158
mg
16
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

You might like these too

  • Twice Cooked Pork Adobo (with Potatoes and Eggs)
  • Chicken Adobo Recipe
  • Filipino Pork BBQ Skewers (Grill, Oven, or Air-Fry)
  • Filipino BBQ Sauce and Marinade
476 shares

Reader Interactions

Comments

  1. Ivory says

    June 29, 2021 at 2:01 am

    5 stars
    Tried this! It's soooo good. But I used All Purpose Cream because it's all I had at that time. Still came out great. The fish sauce and the Pineapple brine made it so flavorful.

    Reply
    • Mella says

      June 29, 2021 at 3:06 am

      Glad you enjoyed this, Ivory! All-purpose cream is perfectly fine. Thanks for the wonderful feedback 🙂
      - Mella

      Reply
  2. sc1106 says

    January 19, 2020 at 10:23 am

    What about the bones and the skin on the chicken after it's cooked? Do you leave it all? If not, when are they removed?

    Reply
    • Catherine says

      April 01, 2021 at 5:59 am

      Bone-in. Leave the skin and bones. 🙂

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Primary Sidebar

HELLO!

My name is Mella and welcome to my blog. Here I share Filipino, Asian, and many easy-to-follow recipes. Enjoy and happy cooking!

Reader's Favorites

  • Lechon Pork Belly with Crispy Crackling
  • Soft Pandesal Recipe (stays soft even the next day!)
  • Beef Caldereta (Kaldereta)
  • Chunky Mushroom and Celery Soup
  • Cream of Mushroom Soup Pasta Sauce
  • Super Soft Ensaymada Recipe

Latest Recipes

  • Coconut Mochi Donut (Carioca/Cascaron)
  • Creamy Garlic Pasta with Bacon and Mushroom (One Pot!)
  • Cream Cheese Pasta Sauce
  • Pasta with Canned Tuna in Oil (20 mins)
  • Instant Pot Beef Stroganoff with Mushroom Soup
  • Easy Beef Stir Fry with Black Pepper Sauce

Footer

Search for a recipe

Footer

↑ back to top

About

  • Privacy Policy
  • Content Permissions

Visit our sister site

Simple Chicken Recipes

Newsletter

  • Sign Up! for emails and updates

Follow Me!

  • Instagram
  • Facebook
  • Pinterest

Buy me a coffee

As an Amazon Associate, I earn from qualifying purchases.

COPYRIGHT © 2022 RIVERTEN KITCHEN