Tiniim na Manok (Braised Chicken in Pineapple Gravy)
Tiniim na Manok (Braised Chicken in Pineapple Gravy)
Tiniim, meaning “to absorb”, and Manok meaning “chicken”, is an easy go to meal that requires very minimal prep. Bring all of the braising ingredients to a simmer and braise the whole chicken for an hour. Then you create a pineapple soy gravy with the braising liquid in the same pot. I also created a recipe with all of the leftovers; utilizing the rest of the chicken and gravy. I made a stirfry out of onions, bell peppers, jalapeños, pineapple, and diced chicken. I tossed all of that with gemili pasta and used the leftover gravy as the sauce.
Ingredients
- 4 lb whole chicken
- 4 cups pineapple juice
- 3/4 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup pineapple tidbits
- 2 shallots sliced
- 6 garlic cloves minced
- 2” ginger sliced
- 1 tbsp salt
- 1 tsp black peppercorns
- 1/3 cup water
- 1/3 cup cornstarch
Leftover Pineapple Chicken Pasta
- 3 tbsp vegetable oil
- 1/2 medium white onion diced
- 2 jalapeños thinly sliced
- 1/2 medium red bell pepper diced
- 1/2 medium green bell pepper diced
- 6 green onions chopped
- 1 lb leftover pineapple chicken diced
- 1 cup pineapple tidbits
- 2 cups pineapple gravy
- 1 lb dry pasta (penne, gemili, bowtie) cooked al dente according to package directions
Instructions
- Dissolve the brown sugar in the pineapple juice and soy sauce in a large pot. Bring to a boil.
- Add in the garlic, shallots, ginger, pineapple tidbits, salt, and peppercorns.
- Lower the chicken breast side up into the pot. Place a cover on the pot. Lower the heat to medium low. Simmer for 30 minutes.
- Flip the chicken over. Cover. Simmer for another 30 minutes. Remove the chicken and place on a platter.
- Strain the sauce of the aromatics. Bring to a boil. Simmer for 10 minutes.
- Make a slurry with the cornstarch and water. Whisk it into the sauce. Simmer for a minute or two until thickened.
- Spoon the gravy over the chicken and serve.
Leftover Pineapple Chicken Pasta
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, bell peppers, jalapeños, and green onions for 5 minutes.
- Stir in the chicken and pineapple. Cook for 3 more minutes.
- Add in the cooked pasta. Sauté for 2 minutes.
- Pour in the leftover pineapple gravy. Simmer for a couple of minutes.
- Let rest for 5 minutes before serving
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