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
- 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
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.
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.
