Pineapples brighten and balance many savory Filipino favorites like adobo, sinigang, and humba. Here’s how to give your go-to dishes a naturally fresh, healthy twist.
We don’t just eat fruit for merienda or dessert. Across the Filipino food map, you’ll see tropical fruits show up in plenty of savory dishes. We sour sinigang with sampaloc, bayabas, and batwan. We add banana to dishes like pochero or estofado. We toss salads with tart kamias. And there’s one fruit that moves effortlessly between sweet, sour, and savory, deserving a place in your everyday cooking: pineapple.
Pineapples bring instant balance. Its bright acidity lifts heavy flavors, the natural sweetness rounds out sharp notes, and the fruit’s sunny color makes even everyday ulam look a lot livelier on the table.
With Del Monte, the Philippines’ number 1 pineapple brand, you get that perfect balance of tang and sweetness every time. Every pineapple is the proud handiwork of Del Monte’s farming community in Bukidnon. Whether you choose Tidbits, Chunks, Crushed, or Sliced variant, cooking with Del Monte pineapples connects you to the families who grew it.
Pineapple doesn’t just make food taste good—it makes food good for you. Pineapples load your dish with fiber, Vitamin C, and phytonutrients that help support your immune system.
Together with the Philippine Stakeholders for Nutrition and Dietetics (PSND), Del Monte aims to elevate your everyday meals and inspire home cooks towards healthier eating. When you reach for Del Monte Pineapple, you join their shared mission of making nutritious balanced meals part of everyday life.
Ready to cook with pineapple? Here’s six ways to refresh your menu:
We already enjoy sinigang with bayabas and even pakwan, so sweet-tangy pineapple fits right in. Use Chunks or Sliced for big pieces of fruit that add bright pops of juice and texture that complements the sour broth. Try it with liempo, bangus, or hipon.
If you’ve never had fruit in your adobo, lucky you—you get to try it for the first time!
Often called pinyadobo, this version uses pineapple’s natural sweetness to soften (not overpower!) the sharp prickle of vinegar. Use Chunks or Tidbits for sweet pops between bites of pork or chicken. The extra color doesn’t hurt either.
Sinangag needs no fixing, but see what happens when you mix in some Tidbits to your garlic rice. The fruit cuts through the richness of silog staples like longganisa, bacon, and tapa—almost like a built-in atchara.
Pineapples make sense in adobo’s Visayan cousin, which already makes use of pineapple juice. Make your humba special by adding pineapple chunks, too. The fruit cuts through the fatty pork and rich, soy-heavy sauce, making the dish feel lighter (and easier to get second servings of).
Skip the preservatives and make tocino at home with pineapple juice. The mild fruit acid naturally tenderizes your pork’s meat fibers while enhancing the flavor.
Make an overnight marinade with pineapple juice, brown sugar, pepper, and salt. If you want even more pineapple, serve your tocino with a few caramelized Chunks or Tidbits on the side.
Escabeche is the ultimate dish that features pineapple. Lapu-lapu, tilapia, or bangus—whatever you fry, the sauce will carry the dish.
Use the syrup from the can to build your sweet-sour sauce, then crown your fried fish with a topping of Tidbits. The extra color turns a simple fried fish into a party-ready centerpiece.
Mixed into rice, simmered in sauce, or tossed into soup—no matter how you use it, pineapples belong in your cooking more than you think. Start with Del Monte Pineapple and you’ll see how naturally it fits into your everyday cooking.
