A richer spin on pininyahang manok, with coconut milk standing in for evaporated milk.
Pininyahang manok is a Filipino chicken stew built on the sweet-savory-tangy combo that pineapple brings to Filipino cooking — usually finished with evaporated milk for a light creaminess. This version swaps that for coconut milk instead, which trades the mild sweetness of evaporated milk for a richer, more coconutty base that holds up better against the caramelized pineapple and calamansi at the end.
That caramelized pineapple is the other deliberate choice here: instead of tossing raw chunks straight into the pot, they get browned first in the same fat rendered from the chicken skin, deepening their sweetness before they go back in at the very end to stay intact. Bone-in chicken thigh gets the same treatment up front — browned for flavor, then braised long enough to turn tender without falling apart, which also gives the coconut milk time to simmer down and thicken into a proper sauce.
Brown chicken: Season chicken with salt and pepper, then lay skin-side down on a large pan over medium heat. Cook until skin is golden brown and fat has rendered, about 3-4 minutes. Flip and cook for another 2-3 minutes. Remove and set aside.
Caramelize pineapple: In the same pan, over medium-high heat, use the rendered chicken fat to caramelize the pineapple chunks. If the chicken did not render much fat, add 1 tbsp of oil. Cook for 3-4 minutes or until deeply caramelized. Remove and set aside.
Sauté aromatics: Add onion and cook for 2-3 minutes until translucent. Add ginger and garlic and cook until fragrant, about 30 seconds - 1 minute.
Braise chicken: Add chicken back to the pan and season with fish sauce, cook for 1-2 minutes. Add chicken cube and water and bring to a simmer. Once simmering, partially cover and cook for 15 minutes.
Add coconut milk: Pour in coconut milk and gently stir to combine. Continue to simmer uncovered over medium-low heat for another 10-15 minutes, or until chicken is tender and sauce has thickened slightly — keep it at a gentle simmer rather than a hard boil so the coconut milk doesn't split.
Cook vegetables: Add carrots and cook for 5 minutes, then add bell pepper and cook for another 2-3 minutes. Add back the caramelized pineapples and cook for 2-3 minutes or until just heated through.
Finish: Taste and adjust – add pineapple syrup for sweetness, fish sauce for saltiness, or salt and pepper as needed. Turn off heat and stir in calamansi juice. Transfer to a serving plate.
