Pininyahang Manok sa Gata (Chicken with pineapple cooked in coconut milk) is the perfect Filipino chicken stew that you can prepare for your family. This dish can be served during regular days and even on special occassions.
This Pininyahang Manok sa Gata recipe is a variation of our first pininyahang manok recipe (wherein we used fresh milk). Both version are good, and it is up to you to decide on which you like most among the two.
How to Cook Pininyahang Manok sa Gata
Start by marinating the chicken in pineapple juice. This will let the meat absorb flavor and it can also help tenderize it. I usually do it for at least 1 hour. You can do 30 minutes of marinating time if you are in a hurry.
The next step is the beginning of the cooking process. Simply saute the aromatics with tomato. The word “aromatics” refers to onion and garlic (it can also be used with ginger if it is present in the recipe). I usually cook it in high heat while stirring until the onion softens. Make sure to keep an eye on the garlic to prevent it from getting burnt.
Separate the chicken from the remaining marinade. Save the liquid. We’ll still need to use it later.
The next step is to add the chicken pieces in the pan. Continue to cook while stirring every 30 seconds. Do this until the skin and outer part turns light brown.
Pour-in remaining pineapple juice marinade. Also add coconut milk. Let the liquid boil. Set the heat to “low”. Cover the pot. We’ll need to boil the chicken for around 40 minutes.
The chicken should be tender and completely cooked after boiling. Now, you can add the pineapple chunks and all the vegetables at once and continue cooking for 5 to 10 minutes. You can also do it by sequence following the recipe below.
Lastly, season your dish with patis (fish sauce) and ground black pepper.
I like to have piniyahang manok sa gata over warm rice. I thought that the combination of coconut milk, pineapple, and the vegetables is perfect. This reminds me of our pinoy chicken curry recipe , which I really liked.
Try this Pininyahang Manok Recipe. Cheers!
Pininyahang Manok sa Gata
- 1 1/2 lbs. chicken cut into serving pieces
- 14 oz. can pineapple chunks
- 1 piece red bell pepper sliced
- 1 piece green bell pepper sliced
- 1 cup coconut milk
- 1 1/2 tablespoons fish sauce
- 2 pieces carrots sliced diagonally
- 1 piece onion diced
- 1 piece tomato diced
- 1 teaspoon minced garlic
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
- Marinate the chicken in the pineapple juice from the canned pineapple chunks for 30 minutes to 2 hours.
- Heat the cooking oil in a pan.
- Saute the onion, tomato, and garlic.
- Add the ground black pepper. Stir.
- Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip the chicken to cook the other side.
- Pour the pineapple juice marinade on the pan. Let boil.
- Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the chicken is tender.
- Add the fish sauce and pineapple chunks. Cook for 5 minutes.
- Put-in the carrots. Cook for another 5 minutes.
- Add the bell peppers. Stir and cook for 3 minutes.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Araceli Dinicola says
Wow! Easy cooking with the gusto.. I love it, I love it, & I love it..
Crisian Chelsky says
I have prepared countless recipes from your site for my husband (Caucasian) and I and have yet to find one that he does not like. This recipe is very simple to follow and includes basic items that we normally have on hand. It is refreshing from the pineapple but at the same time rich and creamy from the coconut milk. One of our favorite recipes from you!
Vanjo Merano says
Crisian, I feel happy to know that you guys love our recipes. I personally like pininyahang manok with gata too. Take care and see you around.
Salamat po sa mga Pinoy recipes sa Panlasang Pinoy, madaling matutunan at trust ako Na laging masarap ang luto ko para sa pamilya ko. Thanks a million.
Salamat po sa mga recipes ninyo, lahat sila masarap! ????
Sheryl Pangilinan says
Gusting gusto ko po matuto magluto. Kaya thank you po sayo sir I will cook this next week 🙂