Oven-Baked Pininyahan Manok
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Filipinos love adding pineapple to dishes, and that’s exactly what I did when I made Oven-Baked Piniyahan Manok- chicken cooked with pineapple. I took a cue from the classic Piniyahan Manok recipe which is cooked stovetop. Instead, I arranged everything in an oven-proof casserole baking dish, and shoved it in the oven.
The results were just as marvelous as the stovetop version. This is the kind of meal you can make when it’s a busy day, and all you want is for the oven to do the cooking for you. And thus, you can walk away to do other stuff.
If you’ve been wondering why pineapple is often added to Philippine cooking, it’s probably because pineapples are one of the country’s important crops. The Philippines ranks second in the world in pineapple production and exports, according to the Philippine Statistics Authority. This is also why if you google phrases like ‘pineapple in Filipino food’, your search will yield hundreds of Pinoy recipes for dishes, desserts, beverages, breads, jams, among so many more.
In my American kitchen, it was more convenient for me to use canned pineapple chunks for this recipe. Besides, you can use the juice as a marinade, to sweeten the chicken cuts. Fresh pineapples are sweetest around April, but it is a fruit that is a constant. It’s available year round, which means you can enjoy this superb, sweet-savory entrée any time you crave it. Meanwhile, serve a bowl of extra rice for this one. You can thank me later.
Oven-Baked Pininyahan Manok
Equipment
- Oven-proof casserole baking pan
Ingredients
- 2 pounds chicken thighs, bone-in, skin-on, about 6 pieces
- 1 can (15 oz.) pineapple chunks, drain and reserve juice for marinating
- 1 ¼ cups pineapple juice from canned chunks
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup chicken broth
- 1 whole medium-sized onion, sliced
- 4 cloves garlic, peeled, minced
- 1 cup cherry tomatoes, halved, or use 1 large tomato, sliced
- 1 whole medium-sized green bell pepper, sliced
- 1 whole medium carrot, peeled, sliced
- 2 Tablespoons patis (fish sauce)
- ¼ cup milk
For serving:
- steamed rice
Instructions
To marinate the chicken:
- Drain and reserve the pineapple juice from the canned chunks. This will yield about 1 ¼ cups. In a bowl, pour the juice over the chicken cuts.Season with salt and black pepper. Cover and marinate for 4 to 6 hours, refrigerated.
To oven-bake the chicken:
- Preheat the oven to 375 F degrees.Grease the casserole baking pan with cooking spray.Arrange the chicken pieces in the baking pan.Pour the chicken broth,and the pineapple juice all over the pieces.
- Scatter the onion slices, minced garlic, tomatoes, sliced bell pepper, carrots, and pineapple chunks over the chicken.Sprinkle the patis (fish sauce) all over.Cover the entire casserole pan with aluminum foil.Bake in the preheated oven at 375 F for 55 minutes or when chicken is completely cooked.
- At the end of cooking time, while the casserole pan is still in the oven, remove the foil.Pour the milk over the cooked chicken pieces. Use a long cooking spoon to incorporate the milk into the rest of the liquid.Continue baking for 5 more minutes, till chicken pieces are brown.Serve warm with rice.
Copyright Notice:
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
