Pineapple Chicken (Pininyahan)
Chicken thighs braised in a vibrant pineapple-tomato sauce with a touch of vinegar and fish sauce. Served over rice, it's the Filipino comfort classic that feels fancy but takes 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1.5 cups pineapple chunks (fresh or canned in juice)
- 1 can (14.5 oz) diced tomatoes (canned)
- 2 tbsp fish sauce (patis)
- 3 tbsp white vinegar
- 1 medium, sliced yellow onion
- 1 medium, chunked red bell pepper
- 4 cloves, minced garlic
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Sear chicken 2 minutes per side until lightly browned, then remove to a plate.
- 2
In the same skillet, sauté onion and garlic 1 minute until fragrant. Add bell pepper and cook 2 more minutes.
- 3
Pour in pineapple chunks with juice, canned tomatoes, fish sauce, and vinegar. Stir well to combine.
- 4
Return chicken to the skillet, nestling it into the sauce. Simmer 12 minutes until chicken is cooked through and sauce thickens slightly.
- 5
Taste and adjust salt and vinegar to balance sweet and tangy. Serve over white rice.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- wooden spoon
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