How to cook Pininyahang manok. (chicken with pineapples)

Chicken cut in bite-size are marinated in pineapple juice then stewed with pineapple chunks. An excellent Filipino dish!

Ingredients:

2 lbs chicken, cut into serving pieces

12 ounces pineapple chunks, canned

250g of hotdogs, chopped (children love hotdogs ♥)

1 cup bell pepper, cut into thick strips

1 medium sized carrot, wedged

1/2 cup evaporated milk

2 tbsp garlic, minced

1 medium sized onion, sliced

2 tbsp cooking oil

cooking pot / casserole

stove

Cooking procedure:

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 30 minutes.
2. Pour the cooking oil in a cooking pot. Turn on the stove.
3. Sauté the garlic and onion. Put first the garlic until it gets golden brown then add onion until it started to look transparent.
4. Put in the hotdogs and sauté them until its edges started to curve.
5. Put in the chicken and cook until color of the outer part turns light brown.
6. Add the pineapple juice/concentrate marinade and evaporated milk then bring to a boil.
7. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
8. Put-in the carrots and simmer for 5 minutes.
9. Add the bell pepper and simmer for 3 minutes.
10. Remove from the cooking pot / casserole and transfer to a serving dish.
11. Serve hot with a plate of steamed rice. Share and enjoy your pink chicken pininyahan!