Chicken Adobo with Pineapple

5 from 1 vote

This chicken adobo swaps the usual sharp vinegar tang for something rounder, pineapple and its juice go straight into the braising liquid, softening the acidity and tenderizing the chicken as it cooks. Bone-in thighs, one pot, about 30 minutes of active time, and better the next day.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 593kcal

Author: Rose Sioson

Equipment

1 medium pot or deep pan

Ingredients

1 pound boneless chicken thighs
6 cloves garlic crushed
2 tablespoon dark soy sauce
2 tablespoon kecap manis or sweet soy sauce
1 tablespoon oyster sauce
½ cup cane vinegar
1 teaspoon black peppercorns
2 pcs bay leaves
1 tablespoon cooking oil
¼ cup water
1 tablespoon white or brown sugar
1 cup pineapple chunks
½ cup onion chopped

Instructions

Begin by marinating your chicken pieces in a mixture of soy sauce and half of the garlic.
1 pound boneless chicken thighs, 2 tablespoon dark soy sauce, 2 tablespoon kecap manis or sweet soy sauce, 1 tablespoon oyster sauce, 6 cloves garlic
In a pan, sauté the remaining garlic and onion until fragrant.
6 cloves garlic, ½ cup onion, 1 tablespoon cooking oil
Add the marinated chicken and aromatics to the pan and brown it to enhance flavors.
Pour in the marinade, water, black peppercorn, bay leaves, suagr and pineapple chunks. Simmer everything until the chicken is tender and fully cooked.
½ cup cane vinegar, 1 teaspoon black peppercorns, 2 pcs bay leaves, ¼ cup water, 1 tablespoon white or brown sugar, 1 cup pineapple chunks
Serve this savory Chicken Adobo with Pineapple over rice for a delightful meal.

Notes

Reserve the marinade: The soy sauce, kecap manis, and oyster sauce marinade is packed with flavor. Pour it back into the pot with the braising liquid to build the sauce.
Shake off excess marinade before browning: Wet chicken won’t brown, it steams. Let the excess drip off so the chicken hits hot oil, not liquid.
Skip chicken breast: It dries out in the acidic braise. Use thighs or drumsticks for best results.
Adjust sauce consistency: Simmer uncovered longer for thick, sticky adobo. Stop reducing earlier for a saucier finish.
Even better the next day: Resting overnight deepens flavor and mellows the pineapple sweetness. Great make-ahead dish.

Nutrition