Recipe: Pininyahang Manok (or Pininyang Manok) - The Pineapple Chicken - Marikina's Dish (so says Aling Edith and Aling Zeny)

During her royal days, the First Lady promoting
Marikina as shoe capital of the Philippines
and hopefully, of the world.

Aling Edith and Aling Zeny, sisters who were friends of my mom and dad, used to purchase live hogs from our family farm for slaughter selling the meat in the local meat market in Marikina which in Philippine circles is known for shoe trade.  If one recalls, Imelda Marcos, the former First Lady of the Philippines, prior to leaving Manila, left 3000 pairs in the Malacanang Palace and it was seen that some of her shoes came exclusively hand made for her from this town.  There was a shoe industry promotion then by Imelda, hoping that the Philippines could elevate their products as one of the best in the world to rival that of Milan.  Of course, now that it is about thirty years hence, we know that the product of that effort was just a pipe dream. 

Anyway, I digress. 

Pinyahang Manok with no frills. Just chicken...
and pineapple.

Marikina, I believe is known for a dish called Pininyahang Manok which is translated as "Pineapple Chicken" and whenever we visit their home (located next to a family owned business aside from the pork mongering was the funeral services), they would happily serve this dish displaying it in the middle of the table with pride.  And rightly so for he dish itself has a unique flavor and what makes it so unique is the incorporation of coconut milk with the souring contrasting agent which is pineapple. Much like a cooked Pina Colada, with the flavors of the chicken and spices, it has layers of flavors that build on top of the other.  So imagine, chicken stewed with a hint of spicy ginger and garlic, the bite of peppercorns and green chilies, the sweetness and fragrance of coconut milk and the mildly sour contrast of pineapple on top of newly cooked steamed rice.  Does that sound like heaven?  You bet it is.  So - the recipe... 

Oh, when we say shoe capital, we mean
SHOE capital...OKAY?!

Pininyahang Manok (Pineapple Chicken)

Ingredients. 

•  2 kilos(roughly four pounds) chicken - fattier cuts are preferred like legs and thighs 
• Salt and pepper to taste 
• 1 can coconut milk (or if available, 1 package frozen Philippine coconut milk - thawed) 
• 1/2 pineapple, peeled and cored and sliced or if preferred 1 16oz can pineapple chunks or tidbits 
• 1 head garlic, peeled and chopped 
• 1 thumbsized ginger, peeled and chopped 
• 2-3 bay leaves 
• 1 whole green chili 

 

Version One:  Version traditionnelle. 

 

This version is how Aling Edith and Aling Zeny used to do it with some modifications which I believe, are needed to bring out the flavors of the spices.  Likewise, I think it is important that we keep the dish uniquely a chicken dish; hence, the elimination of other ingredients which I believe, dilute the flavors and send the final palatal effects somewhere.  Thus, there are no vegetables like other versions that are seen in the 'net - like carrots or potatoes. 

Procedure. 

1. Wash chicken pieces and cut through the joints, legs separated from the thighs.  Season with salt and pepper and leave to marinade for about a hour or so. 
2. In a hot braising pot, heat about an eighth cup of oil and saute the garlic and ginger together.  Once fragrant, add the chicken and saute further until somewhat half-cooked.  Covering the pot intermittently while lowering the heat would aid in bringing out the fat from the chicken which promotes the frying of the pieces of meat while dehydrating it - somewhat like a process similar to confit. 
3. Add the coconut milk and pineapple and add the bay leaves.  Stir a bit to incorporate the ingredients.  Place the green chili on top and cover and simmer under low or low medium heat for about an hour or so until the chicken is tender and the coconut milk has reduced to desired thickness.  Salt and pepper further if desired to taste.  Serve on top of hot rice. 

   

   The grand pineapple.

Version Two: French Oven Version 

Lately, I brought this dish to work to celebrate one of the staff member's birthday that evening.  Since I work nights and it was quite tedious for me to be cooking that morning coming home from the hospital after a twelve hour shift and I still have to work that evening, I decided to modify the recipe with the use of a French oven.  It's more of a "set it and forget it" kind of thing.  Now, in the dish that I made that evening, I used pineapple juice instead of pineapple chunks or tidbits.  But in this recipe, I would stick to the pineapple itself.  Note that the ingredients are the same as above. 

Procedure. 

1. Wash the chicken pieces and cut at the joints to separate the thighs from the legs.  Salt and pepper to taste and leave to marinade for about an hour. 
2. In a French oven, heat an eight cup of oil and saute the garlic and ginger until fragrant. 
3. Add the chicken pieces and saute further, lowering the heat though maintaining a high temperature to partially cook the chicken as the fat begins to come out of the meat. 
4. Pour in the coconut milk and pineapple. Add the bay leaves. Mix lightly until incorporated.  Putting the chili on top, cover and transfer to the oven, baking for two hours at 350 degrees Fahrenheit.  
5. Once done, turn off the oven and you may leave the pot in the oven covered as the temperature lowers spontaneously.  You may also remove the French oven and serve immediately.  Serve with hot steamed rice. 

Tips. 

• As always with any Filipino dish, the art here is in the process of using the immense amount of chicken fat in the thighs and legs to cook the meat as it is being penetrated by spices and other flavors such as the coconut and pineapple.  It is somewhat the technique in making confit though confit utilizes longer cooking hours as the meat is slowly cooked in fat under lower temperatures.   Resting the dish for a few hours or even overnight prior to serving usually intensifies the flavors.