Pininyahang Manok {Coconut Chicken with Pineapple}

Pininyahang Manok {Coconut Chicken with Pineapple}

Pininyahang Manok {Coconut Chicken with Pineapple}You know how cravings come and go?

Like for instance, the way you crave chocolates, salty food, fatty and crispy bacon rinds, cake and ice cream?

Well, here’s a thing. Yesterday, I wanted to eat a color.

YES! A color!

Has it ever happened to you? You know, you just wake up one day and you wanted to eat something Magenta?

Or Blue?

Or Green?

Or Orange?

Errr —NO?

Yeah, I’m weird huh?

Anyway, I was craving for something YELLOW yesterday and my choices were either THIS or Cheeseburger Soup.

THIS dish won. I have one voter… and that’s peanutbutter. LOL!

I think he’s my no. 1 fan. Yeah.

Tomorrow… it’s definitely Purple.

I’m gonna eat something Purple.

Uh….join me?

If there’s a color you would like to eat tomorrow, What would it be?

Pininyahang Manok {Coconut Chicken with Pineapple}This recipe usually uses evaporated milk to make it creamy. I just thought it would be more delicious if I use coconut milk instead

note: the coconuts at the market are unbelievably fresh today as the coconut milk that I was able to buy tasted really sweet. I had to add more fish sauce while cooking this dish.

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Pininyahang Manok {Coconut Chicken with Pineapple}

Ingredients

Scale
  • 800 g chicken pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato chopped
  • 2 tbsp fish sauce
  • 3 tbsp canola oil
  • 1½ cup coconut milk
  • 1 red bell pepper,cut into strips
  • 1 green bell pepper,cut into strips
  • 1 small carrot, julienned
  • 1 small can of pineapple tidbits

Instructions

  1. Heat oil in a small pot, sauté oinion, garlic and tomato until onions become translucent.
  2. Add chicken and fry until it’s a little brown.
  3. Pour in the pineapple tidbits including syrup.
  4. Simmer for 20-25 minutes or until chicken is cooked and tender.
  5. Pour fish sauce and coconut milk.
  6. Stir and keep it uncovered while waiting for it to simmer.
  7. Add carrots and bell pepper.
  8. Simmer for 20 seconds.
  9. Serve with steamed rice.

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9 Responses

  1. Yummy! I think the times I’ve eaten pininyahang manok were during family gatherings. It’s an easy chicken dish but we always use evaporated milk instead of coconut. My sister once cook this dish with coconut milk and it’s so much better. Mas masarap talaga kapag gata ang gamit.

  2. Oh! I never had a chicken dish like this…sounds and looks yummie!
    Hope you are having a great week Peachkins 🙂

  3. Your carrots are cut so beautifully, and this recipe sounds just delicious. I have never craved a colour to be honest, but if I was craving one I think it might be red – as in tomatoes, red peppers, and things like that. Thank you for sharing this delicious Coconut Chicken with the Hearth and Soul hop.

  4. I don’t color crave but crave sweet vs spicy…I don’t know how to get over these cravings…it’s too much..
    But your Coconut Chicken looks so good, I’m craving this now with some white rice..yummm

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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