Name: Chicken Adobo with Pineapple Recipe
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Filipino
Ingredients: 600g skinless chicken thighs (about 4 thighs); ½ medium onion, diced; 1 tbsp minced garlic; ½ tsp black peppercorns; 2 bay leaves; 150g canned pineapple chunks; 50-80ml water; 100ml pineapple juice/syrup; 30ml light soy sauce; 50ml white vinegar; ¼ tsp ground black pepper; Chopped spring onion

Introduction

Chicken Adobo with Pineapple is a delightful twist on a classic Filipino dish. The sweet and tangy pineapple perfectly complements the savory, garlicky chicken, creating a balance of flavors that’s both comforting and exciting. It’s an easy recipe that brings a tropical flair to your dinner table.

A white bowl with a thin dark rim filled with a rich dark brown stew that has visible chunks of cooked chicken as the first layer, coated in thick sauce. The second layer shows bright yellow pineapple pieces scattered around and mixed within the sauce. On top, a few green bay leaves lay flat against the chicken, and the dish is finished with a scatter of finely chopped bright green onions at the center. The bowl sits on a woven cream-colored cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g skinless chicken thighs (about 4 thighs)

½ medium onion, diced

1 tbsp minced garlic

½ tsp black peppercorns

2 bay leaves

150g canned pineapple chunks

50-80ml water

100ml pineapple juice or syrup

30ml light soy sauce

50ml white vinegar

¼ tsp ground black pepper

Chopped spring onion (for garnish)

1-2 tbsp cooking oil

Instructions

Step 1: Mix pineapple juice or syrup, light soy sauce, white vinegar, and ground black pepper to make the marinade.

Step 2: Place the chicken thighs in a large bowl and pour the marinade over them. Marinate for at least 1 hour or overnight for deeper flavor.

Step 3: Heat 1-2 tablespoons of oil in a frying pan or wok. Drain the chicken thighs, removing excess marinade liquid, and sear them for 3-4 minutes on each side until well charred. Cook in batches if needed to maintain heat. Set the chicken aside.

Step 4: In the same pan, sauté diced onion and minced garlic until softened and fragrant.

Step 5: Return the seared chicken thighs to the pan and cook for 1 minute to combine flavors.

Step 6: Add bay leaves, black peppercorns, the reserved marinade liquid, and 50-80ml water. Cook over medium heat for 5 minutes.

Step 7: Once bubbling, reduce heat to low and simmer uncovered for 15-20 minutes until the sauce thickens and the chicken is cooked through.

Step 8: Stir in the pineapple chunks and mix gently to incorporate, allowing them to warm through.

Step 9: Serve hot over steamed rice and garnish with chopped spring onion.

Tips & Variations

For a richer flavor, marinate the chicken overnight and use fresh pineapple if available for a brighter taste.

Adjust the vinegar and soy sauce ratio based on your preferred balance of tanginess and saltiness.

Add a small amount of brown sugar if you like a slightly sweeter adobo sauce.

Use chicken drumsticks or a mix of thigh and drumstick meat for variety in texture.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use chicken drumsticks, wings, or even a whole cut-up chicken. Just adjust cooking times to ensure the chicken is cooked through and tender.

Is it necessary to marinate the chicken overnight?

Marinating overnight enhances the depth of flavor, but if you’re short on time, at least 1 hour of marinating will still give tasty results.