Go Back
+ servings

Oven-Baked Pininyahan Manok

Oven-Baked Piniyahan Manok is my easy version of the Filipino classic chicken with pineapple recipe. Instead of cooking this stovetop, arrange the marinated chicken, pineapple and rest of the ingredients in a casserole baking pan. Cover and bake. Serve this sweet-savory meal with rice.
This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time4 hrs
Cook Time1 min
Total Time4 hrs 1 min
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Baked Pininyahan Manok - chicken with pineapple
Servings: 4 people
Calories: 13kcal
Author: Asian in America - Elizabeth Ann Quirino

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

Serving: 1g | Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 803mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg