Chicken Adobo with Pineapple

5 from 1 vote

Chicken thighs marinated in soy sauce and kecap manis, then braised with cane vinegar, garlic, bay leaves, and pineapple until the sauce turns glossy and sticky. The pineapple and its juice soften adobo's sharp tang with natural sweetness. One pot, and even better the next day.

Prep Time5

Cook Time25

Marinate Time30

Total Time1

Course: Main Course

Cuisine: filipino

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 with juice (optional)
½ cup onion chopped

Instructions

Marinate the chicken: In a bowl, combine the chicken, dark soy sauce, kecap manis, oyster sauce, and half the garlic. Toss to coat. Marinate at least 30 minutes at room temperature, or up to overnight in the fridge.
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
Sauté the aromatics: Heat the oil in a pot over medium heat. Add the remaining garlic and the onion and cook until fragrant, about 2 minutes.
6 cloves garlic, ½ cup onion, 1 tablespoon cooking oil
Brown the chicken: Shake the excess marinade off the chicken and save the marinade. Add the chicken to the pot and sear until golden, 3 to 4 minutes per side. It doesn't need to be cooked through yet.
1 pound boneless chicken thighs
Add the vinegar: Pour in the reserved marinade, water, and vinegar. Add the peppercorns, bay leaves, and sugar. Let it boil undisturbed for 2 to 3 minutes before stirring, which cooks off the vinegar's sharp edge.
½ cup cane vinegar, 1 teaspoon black peppercorns, 2 pcs bay leaves, ¼ cup water, 1 tablespoon white or brown sugar
Simmer with pineapple: Add the pineapple chunks with their juice. Reduce the heat and simmer uncovered for 25 to 30 minutes, until the chicken is tender and the sauce has thickened to your liking.
1 cup pineapple chunks
Serve: Remove the bay leaves and serve over steamed rice.

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