This Philippine Pineapple Chicken Adobo recipe puts a tangy twist on the traditional Filipino dish.
It is common to hear the Tagalog term “Gusto ko ito” when buying food or ordering at a restaurant. It means “I like this.” And I’m certain after trying this recipe, you’ll love it too!
The Philippine adobo is different than the Spanish and Latin American adobo. The reason is simple. The main ingredients of Philippine adobo are ingredients native to Southeast Asia, these typically include vinegar, soy sauce or patis fish sauce, black peppercorns, and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes. 1
Growing up as a kid in the Philippines, every family had their own version of chicken adobo. Chicken Adobo may not be the official national dish, every family’s recipe serves as a bragging right.
The subtropical climate of the Philippines is perfect for growing peppercorn, pineapples and bay leaf trees. Needless to say, there is always an abundance of these ingredients available.
This recipe adds a twist with the addition of pineapple to what is typically a more savory and salty dish. The pineapple and sugar add a sweet component to offset or balance the savory flavors.
Aromatic smells fill the kitchen. There is no mistaking the unique smell of Chicken Adobo simmering. The vinegar, soy sauce and peppercorn boiling are immediately identifiable and to Filipino adobo. Simply put, they are mouth-watering. Philippine Chicken Adobo is one of my favorite ways to prepare chicken. It is savory, easy to prepare and can be a whole meal by itself.
Preparation
For such a hearty meal, this recipe is so simple to make. The ease always surprises me. The result from using such simple ingredients is amazing. Once you brown the chicken and pineapples, the rest is a breeze. Most pantries today contain all the ingredients you will need. Though chicken and pineapple are the primary ingredients, the adobo sauce is key. The ingredients include vinegar, soy sauce, garlic, peppercorn, bay leaves and a spoon of sugar.
After browning the chicken and caramelizing the pineapple chunks, slowly pour the adobo sauce into the pan, cover and let cook for 30 minutes.
This delightful and flavorful dish is best served with Jasmine or Basmati rice. Plantains go well as a side. Everyone in your family with enjoy this meal.
Salamat po!
Philippine Pineapple Chicken Adobo
Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.
- 2 lbs chicken (breasts, thighs, legs and/or wings)
- 1 can pineapple chunks (20 oz. more or less)
- 1 head fresh garlic (keep head whole or separate cloves and remove skin)
- 2 tbsp olive oil (or enough to sauté garlic and chicken)
- 1 cup vinegar (rice or white)
- 1 cup soy sauce
- 1 tbsp sugar
- 2 tbsp whole black peppercorns
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 4 bay leaves
Heat oil in large skillet or wok. Add chicken pieces and brown.
Turn down to medium heat and add pineapple chunks and head of garlic (or garlic cloves) and fry until pineapple starts to caramelize (10-15 minutes).
While pineapple chunks are caramelizing, in a separate bowl, add the vinegar, soy sauce, sugar, peppercorns, cumin, ginger and bay leaves to make adobo sauce. Stir until sugar dissolves.
Add adobo sauce to the chicken and pineapples, cover and bring to high heat and boil for 15 minutes, then reduce to simmer for 30 minutes.
Remove from the heat and serve over jasmine or basmati rice.
Want to try other chicken recipes? Check out the my other Chicken recipes by clicking here.
