Pininyahang Manok (Chicken Stew in Creamy Pineapple Sauce)

I love experimenting on making dishes from chicken and pineapple. Hence, I cooked Pininyahang Manok or Chicken Stew in Creamy Pineapple Sauce for the first time. The taste is just right! Just the right ingredients are blended using the recipe step by step, cooked together and you get a delicious Pininyahang Manok for lunch.

It's my first time to cook this dish so the food does not look attractive when presented on a square bowl. The ingredients I've used are ginger strips, pineapple tidbits with syrup included, crushed garlic, sliced onions, cubed potatoes, cubed bell peppers, peppercorns and a can of 154ml evaporated milk. Optional is 2/3 cup of coconut milk if evaporated milk is not available.

It's easy to cook this dish as it includes sauteing and simmering for half an hour. The procedure starts with sauteing garlic, onions and ginger strips on a medium pan with 2 tbsp cooking oil. Add chicken pieces and fish sauce (patis) and saute for 5-6 minutes. Add peppercorns/ground black pepper and pineapple syrup. Simmer and cover for another 5 minutes. Then add bell pepper, potatoes, pineapple tidbits and milk. Simmer without lid for another 5 minutes. Serve hot with plain rice.