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Chicken Adobo with Pineapple Recipe

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★★★★★

4.9 from 146 reviews

This Chicken Adobo with Pineapple recipe beautifully combines the traditional Filipino adobo flavors with a sweet and tangy twist from pineapple. Tender chicken thighs are marinated in a flavorful mixture of pineapple juice, soy sauce, and vinegar, then seared and simmered to perfection with aromatic spices and pineapple chunks. Served hot with steamed rice and garnished with fresh spring onions, this dish offers a delightful balance of savory, sweet, and tangy tastes that will satisfy any palate.

Ingredients

Scale

Main 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

Marinade

  • 100ml pineapple juice/syrup
  • 30ml light soy sauce
  • 50ml white vinegar
  • ¼ tsp ground black pepper

Garnish

  • Chopped spring onion

Instructions

  1. Prepare Marinade: In a bowl, combine pineapple juice or syrup, light soy sauce, white vinegar, and ground black pepper thoroughly to create the marinade mixture.
  2. Marinate Chicken: Place the skinless chicken thighs into a large bowl and pour the marinade over them. Ensure the chicken is well coated, then cover and refrigerate for at least 1 hour or preferably overnight for deeper flavor.
  3. Sear Chicken: Heat 1-2 tablespoons of oil in a frying pan or wok over medium-high heat. Remove chicken thighs from the marinade, draining and discarding as much liquid as possible. Sear each thigh for 3-4 minutes on each side until well charred. Work in two batches to keep the pan hot. Set the seared chicken aside.
  4. Sauté Aromatics: In the same pan, add the diced onion and minced garlic and sauté until softened and fragrant, about 2-3 minutes.
  5. Add Chicken and Spices: Return the seared chicken thighs to the pan, placing them on top of the sautéed onions and garlic. Cook for 1 minute to combine flavors.
  6. Simmer with Marinade and Water: Add bay leaves, whole black peppercorns, the reserved marinade liquid, and 50-80 ml of water to the pan. Bring the mixture to a gentle boil over medium heat, then reduce to low heat.
  7. Cook Until Tender: Let the chicken simmer uncovered for 15-20 minutes, or until the gravy thickens and the chicken is fully cooked and tender.
  8. Add Pineapple Chunks: Toss in the canned pineapple chunks and stir gently to incorporate, heating the pineapple through.
  9. Serve: Transfer the chicken adobo to a serving plate, garnish with chopped spring onions, and serve hot with steamed rice for a complete meal.

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • Searing the chicken in batches ensures even browning and seals in juices.
  • Adjust water quantity based on desired gravy consistency.
  • The pineapple chunks add sweetness and a subtle tartness balancing the savory adobo.
  • Use light soy sauce for a less intense saltiness and balanced color.
  • Serve immediately for best taste and texture.

Keywords: Chicken Adobo, Pineapple Chicken, Filipino Recipe, Adobo with pineapple, savory sweet chicken, Filipino chicken dish, stovetop chicken recipe

Find it online: https://dinewithlily.com/chicken-adobo-with-pineapple-recipe/