I saw the original post in the Delmonte Kitchenomics site and made some tweaks to my taste.


Pininyahang Manok IngredientsIngredients:

4 cloves of garlic
1 large red onion
1 tbsp ginger
4 pcs. siling labuyo
1 tbsp. pepper
1 tbsp. salt
1 medium sized red bell pepper
1 medium sized carrot
2 stalks celery
1 can Delmonte Pineapple Chunks
1 can Ram’s Green Peas
1 can Nestle Cream
1 can Carnation Evaporated milk
1 kilo chicken thigh, scrubbed



Chicken marinade:

  1. Drain the can of pineapple chunks and keep the syrup.
  2. Marinate the chicken thighs in the pineapple syrup for 30 minutes.


  1. Mash together (or grind in a food processor) with the salt and pepper: the garlic, onion, ginger and siling labuyo. I don’t like biting to any of those so I mash them.
  2. Cube the carrots.
  3. Rough chop the celery.
  4. Chop or cube the red bell pepper.
  5. Strain the green peas.
  6. Open your cans of evaporated milk and cream.

Cook it:

  1. Saute your mashed garlic, onion, ginger, siling labuyo mix in medium heat.
  2. Add the evaporated milk and cream. Bring to a boil.
  3. Add the marinated chicken (without the syrup), celery and red bell pepper. Keep boiling in medium heat for 5 minutes.
  4. Lower the heat enough that so you still see bubbles.  Add the pineapple, carrots and green peas.  Keep simmering for 15 minutes.
  5. Serve hot.

Like, me you can cook it depending on how you want your dish to taste like.  I like my Pininyahang Manok creamy and hot.

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