Many a great idea or concept has begun from a simple, steel pan. Within the space of one pan, you can mix in a great variety of ingredients. Additionally, you can utilize a plethora of cooking methods in the same space. But one of the most common ways to cook in a pan is to fry. And most often, you might come out with something deliciously dry and crisp. But in the case of Chicken Afritada, you can come out with lightly crisp and succulent meat, and the most fragrant, flavorful brownish orange stew.
Afritada, which came from the Spanish word fritada meaning “fried”, is definitely one of those dishes that made the most of the pan. As seen in its name, we start out by pan-frying our chicken. Then we follow this step with the integration of the most vibrant, delicious ingredients. One of the most essential is our rich, creamy tomato sauce. This helps bring both the dish’s texture and flavor to life.
But if you have always wanted a slightly tangier, but sugary twist to your Afritada, you might want to check out this variation. For this recipe, we will also be utilizing pineapple juice and chunks. And from this, we get to achieve the same powerfully savory flavor of Afritada. But we also get to blend it with the pleasantly zesty and sharp taste of pineapple.
Ever wondered how to cook this delightfully sweet and tangy Pineapple Chicken Afritada in your own kitchen? Follow these steps to find out!
Now is the time to whip out your pan, and pour 3 tablespoons of cooking oil in it. Heat your oil accordingly, then integrate 4 cloves of chopped garlic into the mix. Let this cook as you stir, until you get some golden brown garlic. Then add 1 onion that has been chopped up, and sauté this. Wait for the onion to soften before you place 2 lbs. of chicken you’ve cut up properly into serving pieces.
For your chicken, make sure to let each side cook for 1 minute or until it has become a light brown color. Then we can add 8 ounces of tomato sauce, juice from canned pineapple chunks, and 1 cup of water into the pan. Stir this with care, and then cover your pan. Proceed to adjust the heat to low, and let this cook for 18 more minutes.
Let’s continue cooking our chicken, while adding more of our ingredients!
The next step will involve us ensuring that our meat is cooked all the way through. Turn your pieces of chicken over with a kitchen tong, and let the opposite side cook for 12 more minutes.
And now we can place 8 ounces of canned pineapple chunks, 1 potato that you’ve diced up, as well as 1 carrot that has been sliced. Cook your mixture of ingredients for 10 minutes, and get ready to start seasoning. Use fish sauce and ground black pepper to your preference to season the afritada accordingly.
Then place 1 piece of green bell pepper, and 1 red bell pepper– both having been cut up into squares– into the pan. This will add a flavorful crunch to our dish! Cook this for about 3 to 5 minutes, and then you can start transferring these to a serving bowl.
Now wasn’t that fun to try out? If you would like to get your hands on more recipes as similarly savory and rich as this Pineapple Chicken Afritada, keep reading!
Let’s endeavor to recreate some of these recipes similarly utilizing some spiky, rich pineapple in your own kitchen!
Pineapple Fried Chicken
What makes a good fried chicken? Perhaps a golden brown crisp, or a flavorful marinade comes to mind. But in the case of this Pineapple Fried chicken, the main trick is in the distinctive sweet and sour taste we can integrate into our classic crunch!
It also has the essentials– from the previously mentioned crunchy exterior to the tender, mouthwatering interior. And the latter can be attributed to a careful balance of delicious seasonings. These include lemon soda, soy sauce, and of course, crushed pineapple. But if you ever go on to try cooking this, I can tell you now that marinating the meat overnight can do wonders for its flavor the next day!
Pork Adobo in Pineapple Juice with Boiled Egg
Just like our previous recipe, this Pork Adobo in Pineapple Juice with Boiled Egg is a unique play on a familiar, tasty classic. Adobo is one of the most easily identifiable Filipino dishes. With strong, sour overtones from vinegar, as well as an outpouring of soy sauce, this dish knows how to make an announcement solely from one spoonful of its stew.
But apparently, the impact can still be doubled. And this can be done through what else but a cup of zesty, sweet and tangy pineapple juice. And when sat alongside dark brown sugar, whole peppercorn, and the humble, but tasty boiled egg, you can expect a toothsome batch of succulent pork belly. Give this twist on adobo a chance to wake up your taste buds by trying it out at home!
Potato Salad with Carrots and Pineapple
Creamy, perfectly sweet, and hearty at its core, potato salad is one dish you simply cannot underestimate. It has an absolute bounty of jumbled ingredients that simply work together. This is because these varying textures– from tender to crunchy– work together with the smoothness of our tart, light mayonnaise.
This Potato Salad with Carrots and Pineapple is also one dish that likely never goes missing in a gathering for a special occasion. Because of its rich flavor, it is well-loved on the dinner table. And despite all of this, there is sheer simplicity in preparing it, and would only take about 17 minutes.
Pineapple Pork Stir Fry
Arguably one of the best parts about Filipino cuisine is the general love towards utilizing fresh produce. From pechay to kalabasa, there is a wide variety of vegetables you can often find in savory recipes in the country. But what if you integrated some fruit into your vegetable?
Our last suggested recipe, Pineapple Pork Stir Fry, is a pleasant mix of the sugary sweetness of pineapple chunks with the versatile flavor of various vegetables. And all of these are cooked in higher heat to create the most delicious, lightly crisp ingredients to work with our bits of pork. I would definitely recommend this if you’re looking for a newer take on stir fry with some filling meat!
How did you like our Pineapple Chicken Afritada recipe? Don’t forget to leave a comment for feedback or inquiries below!
Pineapple Chicken Afritada
- 2 lbs. chicken cut into serving pieces
- 1 piece Knorr chicken cube
- 8 ounces tomato sauce
- 8 ounces pineapple chunks in can
- 1 piece potato diced
- 1 piece carrot sliced
- 1 piece red bell pepper cut into squares
- 1 piece green bell pepper cut into squares
- 1 piece onion chopped
- 4 cloves garlic chopped
- 3 pieces dried bay leaves
- 3 tablespoons cooking oil
- 1 cup water
- Fish sauce and ground black pepper to taste
- Heat oil in a pan. Add garlic. Continue cooking while stirring until it starts to turn golden brown in color.
- Add onion. Saute until it softens.
- Add chicken. Cook each side for 1 minute or until the color turns light brown.
- Pour the tomato sauce, juice from pineapple chunks, and water into the pan. Stir. Cover the pan.
- Once the liquid starts to boil, add Knorr Chicken Cube and bay leaves. Cover the pan and then adjust the heat to a low setting. Continue cooking for 18 minutes.
- Use a kitchen tong to turn the chicken pieces over. Continue cooking the opposite side for 12 minutes.
- Add pineapple, potato, and carrot. Cook for 10 minutes.
- Season with fish sauce and ground black pepper.
- Add bell pepper. Cook for 3 to 5 minutes.
- Transfer to a serving bowl. Serve and enjoy!
I can’t believe no one has left a comment. Anyway, my wife is the cook in our home, but because I am off work I have taken over the role so she can have a much deserved break. We are both full-blooded Filipinos, so we both enjoy our native cuisine. This recipe was perfect. My wife told me, “Sarap ng luto mo!” Btw, to share with others, I used 1 and 1/2 tablespoons of fish sauce and I omitted the green pepper as neither my wife nor I care for green peppers in most dishes. Thank you so much for sharing this recipe. TWO SUPERHUGE THUMBS UP!
Vanjo Merano says
Gil, thank you for trying this recipe. I appreciate your feedback.
You’re welcome, Vanjo! And I have to add that I took plenty of it over to share with my dad and my brother. My dad is very critical of everything and if the flavor and/or texture is not to his liking , even a little, he’ll make a comment. Guess what? No negative comment! In fact, as I ate it with him, he went for seconds--a good helping I might add--and commented how much he liked it! And then when I went back a few days later I found out my brother didn’t get any and my dad practically killed the rest of it! It is truly a winner of a recipe! Thanks again!!!