Pininyahang Manok sa Gata - chicken stewed in coconut milk with pineapple

Ingredients

• 700 gchicken
• 100 gpineapple
• 1red pepper
• 1green pepper
• 225 mlcoconut milk
• 1½ tbspfish sauce
• 2 smallcarrots
• 1 smallonion
• 1tomato
• 2 clovesgarlic
• ¼ tsppepper
• 3 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into pieces. Dice the pineapple, slice both peppers into thin strips, finely chop the garlic and onion, cube the tomato and cut the carrots diagonally.

2. 2

   Marinate the chicken

   Coat the chicken with the pineapple juice and leave it to marinate for 60 minutes.

3. 3

   Cook the aromatics

   Heat the oil in a pan and fry the onion, garlic and tomato for 3 minutes. Add the pepper and stir well.

4. 4

   Brown the chicken

   Add the chicken and fry until browned on both sides.

5. 5

   Simmer with coconut

   Pour in the pineapple marinade and bring it to the boil. Add the coconut milk, cover the pan and cook over low heat until the chicken is done.

6. 6

   Add the finishing ingredients

   Stir in the fish sauce and pineapple and cook for 5 minutes. Add the carrots and cook for 5 minutes, then add the peppers and cook for 3 minutes. Serve.

What is Pininyahang Manok sa Gata?

Pininyahang Manok sa Gata is a Filipino chicken stew whose name refers to pineapple and coconut milk. The combination gives the dish a balance of fruitiness, savoury seasoning and creamy sauce.

This version builds flavour by marinating the chicken in pineapple juice, browning it with the aromatics, then simmering it with coconut milk. Peppers and carrots go in near the end so they retain some colour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the oil and coconut milk contribute much of the fat. Pineapple, carrots and any rice served alongside provide carbohydrates; add a side of greens to round out the plate.

Pineapple and marinade

Juice first: the chicken marinates in the pineapple juice for 60 minutes, while the diced fruit is saved for the later simmer. This gives the marinade and the pieces of pineapple separate roles in the finished stew.

Measure the pineapple juice available from the fruit; the recipe does not specify a separate quantity. Keep the chicken chilled while it marinates.

Building the base

Aromatics first: frying the onion, garlic and tomato for 3 minutes gives them a head start before the chicken goes into the pan. Stir in the pepper as directed so it is distributed through the base.

Chicken next: brown the pieces on both sides before adding the marinade and coconut milk. Avoid crowding the pan; if needed, brown the chicken in batches.

Simmering the chicken

Keep the heat low once the coconut milk is added and cover the pan while the chicken cooks. The method gives no fixed simmering time, so use the chicken's doneness rather than the clock as your cue.

Check the thickest piece before serving: it should be cooked through, with no raw-looking centre. Keep the stew at a gentle simmer rather than letting it boil hard.

Adding the vegetables

Carrots first: they cook for 5 minutes after the pineapple and fish sauce have simmered together for 5 minutes. Cut them into similar-sized diagonal slices so they cook at a similar pace.

Peppers last: the recipe gives them 3 minutes in the pan. This short cooking time helps them stay distinct rather than becoming too soft.

Serving the stew

Serve the chicken and vegetables with plenty of the coconut-pineapple sauce. Plain steamed rice is a practical accompaniment that soaks up the sauce without competing with its sweet and savoury flavours.

For a balanced plate, add a simple side of greens or another non-starchy vegetable. Keep the stew covered briefly if serving straight from the pan.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Keep the chicken refrigerated during its 60-minute marinade.
• Brown the chicken in batches if the pan is crowded.
• Once the coconut milk is added, keep the heat low and the pan covered.
• Add the peppers for the final 3 minutes to preserve some bite.

Variations

• Use chicken thighs: choose pieces of a similar size and check that they are cooked through.
• Adjust the sweetness: use less pineapple if you prefer a less fruity sauce.
• Add heat: include sliced chilli with the peppers for a spicier stew.
• Serve with rice: spoon the sauce over steamed rice for a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: leave the chicken in the pineapple juice for the full 60 minutes.
• Crowding the pan: the chicken may steam rather than brown, so work in batches.
• Boiling the coconut milk hard: lower the heat and simmer it gently with the lid on.
• Adding peppers too early: cook them for just the final 3 minutes to keep some texture.
• Guessing the chicken is done: check a thick piece before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions