Chicken Adobo with Pineapple

Unlike the usual taste of adobo which is salty, tangy and garlicky, this version of chicken adobo with pineapple has a slightly fruity sweet taste because of the pineapple tidbits and tomatoes added. But even though this is a tasty version of chicken adobo, some people who love adobo don’t like the sweet taste and they prefer the traditional salty and garlicky version. This adobo is very easy to cook very much like the traditional adobo where you only put everything in a pot and let it simmer until the chicken is cooked. Great to serve with steamed rice for your lunch or dinner.

Chicken Adobo with Pineapple: A Sweet Surprise from Tita Letty’s Kitchen

When I was a child, my Tita Letty would always cook her signature adobo during family gatherings. But one summer, after returning from Cebu, she surprised us with a version that was unlike anything I had tasted before. It was the same comforting adobo we knew and loved, but it had a touch of sweetness that complemented the savory and tangy flavors perfectly. This, she explained, was her special chicken adobo with pineapple, inspired by a local recipe she learned during her trip.

Fast forward to today, this dish has become a staple in our home, especially during weekends when the family is all together. Every spoonful brings back memories of Tita Letty’s laughter in the kitchen, the clinking of plates on the dining table, and the warmth of Filipino family life.

Chicken Adobo with Pineapple is a Sweet Twist on a Classic Dish

Traditional adobo is a well-loved dish across the Philippines, known for its rich flavors of soy sauce, vinegar, garlic, and black peppercorns. But this version introduces pineapple and tomatoes, giving it a sweet and fruity dimension that balances out the tanginess of the vinegar. The result is a dish that’s as comforting as the original but with a unique twist that even picky eaters will find delightful.

If you’ve never tried chicken adobo with pineapple before, it might surprise you how the sweetness of the pineapple enhances the natural savoriness of the chicken. For those who prefer the saltier, classic version, this might take some getting used to. But trust me, one bite and you’ll see why this variation is worth adding to your recipe arsenal.

The Secret to Perfect Chicken Adobo with Pineapple

Tita Letty swore by one key step: marinating the chicken. Combining soy sauce, vinegar, garlic, and black pepper with the chicken pieces and letting them sit for at least 30 minutes allows the flavors to seep in deeply. This simple step not only infuses the meat with its signature adobo taste but also ensures that every bite is flavorful.

Once the marinating is done, the cooking process is straightforward. Everything is placed in a pot, covered, and simmered until the chicken is tender. This slow cooking helps the chicken absorb even more of the tangy sauce, making it incredibly juicy.

But what sets this dish apart is the addition of pineapples and tomatoes toward the end of cooking. Pineapples, with their natural sweetness, cut through the richness of the soy sauce and vinegar, while tomatoes add a subtle tanginess and enhance the dish’s umami flavor. It’s a combination that works beautifully, creating a balanced, vibrant sauce that pairs perfectly with steamed rice.

Why Frying the Chicken is Worth It

One technique I’ve learned from my uncle Kuya Boy, a self-proclaimed adobo expert, is to briefly fry the chicken after simmering it. This step may seem extra, but it makes a big difference. Browning the chicken adds a layer of smokiness and enhances the dish’s texture, giving you tender meat with a slightly crisp exterior.

After frying, the sauce is reintroduced to the pan and reduced until thick and flavorful. This reduction intensifies the sweet, tangy, and savory flavors, coating each piece of chicken in a luscious glaze that’s hard to resist.

Dish Rooted in Filipino History

Adobo is often considered the unofficial national dish of the Philippines, and it’s easy to see why. Its origins date back to pre-colonial times when Filipinos used vinegar and salt to preserve meat. When Spanish colonizers arrived, they noticed this cooking method and gave it the name “adobo,” derived from the Spanish word “adobar,” meaning “to marinate.”

The addition of pineapple to adobo, however, is a more modern twist, likely influenced by the abundance of tropical fruits in the Philippines. Pineapples are widely grown in provinces like Bukidnon and Davao, and incorporating them into dishes is a testament to the Filipino knack for adapting local ingredients into beloved recipes.

Perfect for Family Gatherings

What I love most about chicken adobo with pineapple is how it brings people together. There’s something about the familiar aroma of adobo wafting through the kitchen that draws everyone in. Pair it with a steaming plate of rice, and you’ve got a meal that’s guaranteed to disappear in minutes.

This dish is particularly great for beginners because of its simplicity. You don’t need fancy ingredients or complicated techniques. The magic lies in the combination of flavors and the care you put into each step.

So the next time you’re craving comfort food or looking to impress at a potluck, give this sweet and savory adobo a try. It’s a delightful twist on a classic dish that’s sure to become a favorite in your household, just like it has in mine.

Print Recipe

4.67 from 3 votes

How to Cook Chicken Adobo with Pineapple

Chicken adobo with pineapple is a flavorful Filipino dish that combines tender chicken simmered in a tangy soy-vinegar sauce with the sweet, fruity touch of pineapple.

Prep Time40 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken adobo, pineapples

Servings: 6 servings

Calories: 195kcal

Author: Manny

Ingredients

• 1 kilo chicken cut into serving pieces
• 1 cup drained pineapple tidbits
• 1/2 cup vinegar
• 1/3 cup soy sauce
• 1/2 tsp. pepper
• 2 pcs small bay leaf
• 3 cloves garlic minced
• 1 pc tomato quartered
• 3 Tbsp. cooking oil

Instructions

How to Cook Chicken Adobo with Pineapple:

• Combine all ingredients except cooking oil, pineapple tidbits and tomato. Marinate for 30 minutes.
• Place in a skillet, cover and simmer until chicken is tender.
• Drain, and set sauce aside. Fry the chicken pieces in a heated skillet until brown.
• Add sauce again and simmer until liquid is reduced; then add tomatoes and pineapple tidbits.
• Serve hot. Good for 4 to 6 servings.

Video

Notes

Cooking Tips:

Marinate for Deeper Flavor

Marinating the chicken in soy sauce, vinegar, garlic, and spices before cooking is crucial to infusing the meat with bold, savory flavors. Allow at least 30 minutes for the marinade to work its magic, or leave it overnight for even better results. This step ensures that every bite of chicken is bursting with the signature tangy and savory taste of adobo.

Add Pineapple and Tomatoes at the Right Time

To retain the fresh and vibrant flavors of pineapple and tomatoes, add them toward the end of cooking. This prevents the pineapple from overcooking and becoming mushy while preserving the juicy tang of the tomatoes. These ingredients balance the richness of the sauce, giving your dish a refreshing twist.

Simmer Low and Slow for Tender Chicken

Cooking the chicken over low heat allows it to slowly absorb the sauce, resulting in tender, flavorful meat. Simmering also helps the sauce reduce gradually, creating a rich, thick glaze that clings to every piece. Patience is key—rushing this step might leave your chicken underwhelming and the sauce too runny.