Pininyahang Manok – Pineapple Chicken

Pininyahang Manok – Pineapple Chicken

Ingredients:
1 Red Bell Pepper, diced
1 medium Yellow Onion, diced
4 cloves Garlic, minced
2 Jalapeños, minced
2 Tbsp fresh Ginger, minced
1 Pineapple, diced (about 4 cups)
2 links Chorizo Español picante, sliced into rounds
1 lb Chicken Breast, diced (boneless, skinless)
1 Tbsp Olive Oil
1/2 cup Pineapple Juice
1/4 cup Coconut Water
1 tsp Crushed Red Pepper
2 Tbsp fresh Parsley, chopped fine
Salt & Pepper to taste

Directions:

• Prepare all ingredients before starting.
• In a large pot, on medium heat, combine the Onion, Bell Pepper and Jalapeños; cooking for about minutes.
• Add the Garlic, Ginger, Chorizo, and Pineapple.
• You want to sauté these ingredients, letting them brown and caramelize a little for flavor.
• Add the Chicken, Crushed Red Pepper, Pineapple Juice, and Coconut Water.
• Let the Chicken cook through, about 5-10 minutes. You can speed this up by putting a lid on effectively steaming and poaching at the same time.
• Add the fresh Parsley, and Season with Salt and Pepper; cook for an additional minute.

Makes 4 servings.

NOTES: Pininyahang Manok is essentially a Filipino chicken stew with pineapple. I have substituted Coconut Water for Coconut Milk, though you can retain the milk instead if you prefer. I have also added Chorizo to give it a depth of smoky, salty flavor. With regards to the chicken, you can also use bone-in chicken pieces–but I’d suggest Thighs instead of breasts.

This dish would serve well as a stew, but also can be served over rice.

The Chorizo used is a Spanish-style cured Chorizo–unlike the Mexican variety which, though flavorful, is raw and often cooked like ground beef. Spanish-style Chorizo comes in “dulce” and “picante”–with my preference for picante in this dish. Do not accidentally use a Portuguese Chouriço de Sangue, often marketed as just Chouriço, as it is VERY different.