Chicken Adobo with Pineapple Recipe

Ingredients

It's a pretty basic list of ingredients for these type of Filipino Adobo Recipe. I've made a couple of notes worth reading below about the ingredients and what you can substitute for them.

• Chicken Thighs - You can use different types of meat, such as pork or chicken. I use chicken thigh because it contains more fat, which helps retain moisture during cooking. It makes it less likely to dry out compare to chicken breast, which is lower in fat content but more protein.
• Pineapple Tidbits - You can have fresh pineapple tidbits. However, I prefer canned pineapple for my chicken adobo because it's more convenient, and I will need the pineapple syrup from the canned.
• Pineapple Syrup - It's a meat tenderizer, that adds a sweet and tangy flavor.
• Soy Sauce - To season and taste.
• Vinegar - Adds tangy flavor and helps to tenderize the meat. It also helps to keep adobo lasts longer in the fridge.
• Garlic and onions- Aromatics and garlic is an important flavor enhancer for adobo.
• Bay Leaves - Aromatics.
• Black pepper/peppercorn

This easy step-by-step guide with photos will help you cook your chicken adobo with pineapple with a success.

Step 1: Combine all spices in a large bowl and mix thoroughly into chicken thighs. Marinate the thighs for a minimum of 30 minutes on the countertop. If you want to marinate it longer, put it in the fridge.

Step 2: Drain the chicken but reserve the marinade for the sauce. In a skillet, heat 2 tablespoons of cooking oil. Sear the chicken thigh on each side on high heat until lightly brown, about 3-5 minutes on each side.

Step 3: Turn the heat to medium, push the chicken to the sides, and add the smashed garlic and sliced onion. Cook until the onions are translucent, about 1-2 minutes.

Step 4: Pour the reserved marinade and bay leaves. Cook until meat is tender and juicy, about 20-30 minutes, on low to medium heat. Add more water if you want a more saucy dish.

Step 5: Stir in the pineapple tidbits and cook for a minute. Taste test and adjust the seasonings with soy sauce and black pepper. Or if it's too salty, add vinegar and water. Serve with warm rice or garlic fried rice and sprinkle chopped green onions!

Substitutions

Meat substitutions - You can substitute chicken thighs with chicken breast, chicken drumsticks, and any cut of chicken meat. You can also use different types of meat such as pork, beef, seafoods or mushrooms. Try my Mushroom Adobo Recipe (for vegan and vegetarian), Authentic Filipino Chicken Adobo Recipe, Chicken Feet Adobo Recipe, Squid Adobo Recipe, and my Adobong Sitaw Recipe.

Pineapple - Fresh pineapples are so good, sweet, and juicy during summer months, use them when you can! When they are not available, canned pineapple are always available at the grocery stores. They are convenient and you can use the syrup to sweeten and tenderize the chicken meat.

Variations

• Spicy - Add chili pepper flakes while cooking to imbue heat into the dish or Serrano peppers.
• Sweeter - Add brown sugar, maple syrup, or honey for a sweeter version.
• Veggie Loaded - Add vegetables such as potatoes, bell peppers, and carrots. These are common veggies that my mom always added to her chicken adobo with pineapple when we were growing up!

Storage and Reheating Tips

• Storage: Chicken Adobo with Pineapple will last for seven days in the refrigerator or freezer if you store them properly. Transfer the cold adobo to a glass container with a tight-fitting lid and store it in the refrigerator for a week or in the freezer for 3 months. Thaw it in the refrigerator the night before consuming it.
• Reheat: To reheat the leftover adobo, transfer them to a small saucepan, add a few tablespoons of water if it's dry, and reheat on medium heat until warm through.

FAQ's