This Easy Filipino Chicken Adobo with Pineapple Recipe is sweet, savory, slightly salty, and tangy flavors that you will be going to fall in love with. This authentic and traditional Filipino dish is more flavorful by adding pineapple to give this dish a twist and impress your family and friends. I will help you to make this dish easy and delicious.
Adobo is a popular dish in the Philippines, and some people may call it the National dish of the country. It is so yummy! It requires marinating the meat to soak all the flavors from the marinade. The result is tender, juicy meat that bursting with flavors.
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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 compared 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
Instructions
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 and my Adobong Sitaw Recipe.
Pineapple - Fresh Pineapple 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 sweetened and tenderized 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 more sweeter version.
- Nutritious - Add some 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.
Top tip
For the best result, marinate your chicken adobo with pineapple to soak all the flavors from the marinade, the longer, the better.
FAQ's
Filipino Adobo is a national dish in the Philippines. This popular dish is rich, savory, salty, and tangy flavors. The common ingredients are meat (usually chicken or pork) marinated in a mixture of vinegar, soy sauce, garlic, and various spices.
Adobo with Pineapple can be made with various types of meat, such as chicken, pork, or even a combination of both. The choice of meat depends on the personal preference. Chicken adobo with pineapple and pork adobo with pineapple are the most common variations.
Absolutely! Adobo with pineapple will taste even better the next day as the flavors continue to meld together. You can prepare it ahead of time and refrigerate it for a day or two before reheating and serving.
Yes, Adobo with pineapple can be customized according to personal preferences. Some variations include adding vegetables like bell peppers or carrots for added color, texture, and nutrients. You can also experiment with different spices and seasonings for your own personal preference.
Serve your adobo dish with plain cooked white rice, garlic fried rice or pancit bihon. Then have some Filipino macaroni salad, ube puto or cheese puto for dessert and you will be filled with happiness and satisfaction!
Related
Looking for other adobo recipes like this? Try these:
More Recipes with Pineapple
Are you a fan of pineapple recipes? Do you love adding pineapple to your dish?
Chicken Adobo with Pineapple Recipe
Equipment
Ingredients
- 5 pieces chicken thigh
- 2 tablespoons cooking oil
- 6 tablespoons soy sauce
- 3 tablespoons vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup pineapple syrup
- 5 cloves garlic smashed
- 1 small yellow onion sliced thin
- 2 pieces bay leaves
- 1 cup pineapple tidbits
Instructions
- Marinate the chicken thighs with pineapple syrup, vinegar, soy sauce, garlic powder, and black pepper for 30 minutes on the countertop. If you wanted to marinate them longer, put them in the fridge.
- Drain the chicken and reserve the marinade for the sauce.
- In a skillet, heat 2-3 tablespoons of cooking oil. Sear the drained chicken thigh on each side on high heat.
- Turn the heat to medium, push the chicken to the side, and add the smashed garlic and sliced onion. Cook until the onions are translucent, about 1-2 minutes.
- Pour the reserved marinade and bay leaves. Cook until meat is tender and juicy, about 20-30 minutes, on low to medium heat. Add water if you want a more saucy adobo dish.
- Stir in the pineapple tidbits and cook for a minute. Taste and adjust the seasoning with soy sauce and black pepper. If it's too salty, add some water or vinegar or both. Turn off the heat. Serve with rice, and enjoy!
Notes
Recipe Notes
- For the best result, marinate your chicken adobo with pineapple to soak all the flavors from the marinade, the longer, the better.
- 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.
Rica
Wow, looks yummy l,. I love chicken..❤️
Jomelyn
Thank you!