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Chicken adobo with pineapple in a plate.
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Chicken Adobo With Pineapple

Chicken adobo with pineapple is a fun twist on the Filipino classic! Salty, sweet and sour all at the same time, adobo is packed with contrasting flavors that somehow come together in total harmony. Serve over white rice for an easy dinner. 
Course Dinner
Cuisine Filipino
Keyword chicken adobo, chicken adobo with pineapple
Prep Time 5 minutes
Cook Time 30 minutes
Marination 1 hour
Total Time 1 hour 35 minutes
Servings 6 people
Calories 512kcal

Equipment

  • 1 large bowl for marination
  • 1 skillet or wok for frying and simmering

Ingredients

  • ¾ cup white vinegar
  • ½ cup soy sauce or tamari
  • 8 cloves garlic minced
  • ½ tsp black peppercorns
  • 2 bay leaves
  • 1 ½ tbsp brown sugar
  • 2.5 lbs chicken thighs boneless, skinless
  • 2 tbsp cooking oil
  • 8 oz pineapple 1 can, broken pieces
  • 1 tsp cornflour dissolved in 2 tbsp water, use as needed
  • ½ bunch spring onions sliced, for garnish

Instructions

Marinate the chicken

  • Add the first 6 ingredients to a bowl and whisk. Add the chicken thighs, cover with cling foil and leave to marinate in the fridge for one hour.

Fry the chicken

  • Place a skillet or wok on medium heat and add the cooking oil.
  • Remove the chicken from the marinade, shaking off as much of the marinade as possible and slide into the hot oil. Fry the chicken on both sides until well browned (about 3 minutes each side).

Simmer the chicken in sauce

  • Pour the remaining marinade into the skillet and bring to a boil. Reduce the heat to medium and cook the chicken, uncovered, for 20 minutes or until the sauce is reduced by half. Stir occasionally.

Add the pineapple

  • Add the pineapple tidbits along with the liquid from the can and combine with the sauce. If the sauce is too thin, add the cornflour slurry and cook on medium-high heat for 1 minute or until the sauce thickens.
  • Garnish with the spring onions and serve with plain steamed white rice.

Notes

  • Don’t skip the marination. Marinating the chicken makes it absorb the sauce so the flavors go deep. Plan ahead so you have time to follow through with this step.
  • Adjust the consistency of the sauce according to your liking. If you like a thin sauce, don’t add the cornflour towards the end.
  • The chicken in this recipe should be tender, so cook it in the marinade for at least 20 minutes after searing it.

Nutrition

Calories: 512kcal | Carbohydrates: 11g | Protein: 33g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1228mg | Potassium: 501mg | Fiber: 1g | Sugar: 7g | Vitamin A: 194IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 2mg