Shared Recipe. Millie’s Pininyahang Manok

Here is another delicious Pininyahang Manok version shared to us by Millie Phillip through the Share Your Recipe page. Thanks Millie for this wonderful chicken recipe.

Do you want to share your recipes or do a guest post, perhaps? Please let me know.


1 Whole Chicken

1 whole onion, chopped

1 whole garlic, minced

2 tbsp olive oil

2 medium size potatoes, peeled and quartered (can be smaller)

2 medium size carrots peeled cut into 1″ size

1 red bell pepper cut into approx 1 square inch

2 tbsp patis (fish sauce)

dash of pepper

2 tbsp pickles

1 can (500g) pineapple chunks in syrup

3/4 cup evaporated milk (or fresh milk, but better results with evap)

1/2 cup grated cheese


1. Chop the chicken into small pieces.

2. Heat a medium dutch oven (or any pan you prefer). When it’s hot, put olive oil and heat it up. Saute garlic until golden brown, add the onion until it becomes transparent.

3. Add the chicken and saute for about a minute, then add patis (add more depending on your taste). Mix then add pepper and pickles. Simmer then cover. Juices will start to come out.

4. Wait until chicken is half cooked then add the pineapple chunks including the syrup.

5. When chicken is cooked, add carrots and potatoes. Simmer until the vegetables are cooked.

6. Add the bell pepper, then stir and bring back to a boil.

7. Add the milk then the cheese until melted.

8. Best served with rice. Enjoy!

Pininyahang Manok

Pininyahang Manok literally translates to pineapple chicken. This Recipe calls for chicken slices to be marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish.

Pininyahang Manok

There are some variations of this dish and the obvious difference is the use of fresh/evaporated milk over coconut milk or vice versa. I would say that both variations will yield good results though I used fresh milk in this recipe because that is the style that I grew-up eating and it never ceases to give me that nostalgic feeling.

Try this Pininyahang Manok recipe. Enjoy!

Pininyahang Manok
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. chicken, cut into serving pieces
  • 12 ounces pineapple chunks, canned
  • 2 medium sized tomatoes, chopped
  • 1 cup bell pepper, cut into thick strips
  • 1 medium sized carrot, wedged
  • 2 1/2 tbsp fish sauce (patis)
  • 1/2 cup fresh milk
  • 2 tbsp garlic, minced
  • 1 medium sized onion, sliced
  • 2 tbsp cooking oil
  1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
  2. Pour the cooking oil in a cooking pot / casserole then apply heat
  3. Sauté the garlic, onion, and tomatoes
  4. Put-in the chicken and cook until color of the outer part turns light brown
  5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
  6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
  7. Put-in the carrots and simmer for 5 minutes
  8. Add the bell pepper and fish sauce then simmer for 3 minutes
  9. Remove from the cooking pot / casserole and transfer to a serving dish.
  10. Serve hot. Share and enjoy!


Watch this cooking video: