Chicken adobo with pineapple is a variation of the traditional chicken adobo, where chicken meat is braised with lots of garlic, pineapple, and vinegar and then seared.
What is Chicken Adobo with Pineapple?
Chicken adobo with pineapple is a variation of the Filipino dish chicken adobo. It is made of chicken stewed in a mixture of vinegar, pineapple, soy sauce, and spices. The chicken is cooked for about half an hour until it is tender. It is then seared in a frying pan and sauced up before serving with a steaming heap of rice.
Adobo is actually a process the early Filipinos used to preserve meat, poultry, or fish. They preserve pork, beef, fish, and squid, hence, there’s pork adobo, beef adobo, fish adobo, and adobong pusit (squid). There is also a variation where no soy sauce is used as in “adobong puti” or white adobo.
This process had been recorded as far back as the Galleon Trading era. The Spaniards called this method of preserving meat “adobar” which means “to marinate”. It soon came to be known as “adobo”.
So the next time you make adobo, remember that you have a dish that will last for weeks without having to refrigerate it.
How to make Chicken Adobo with Pineapple
Chicken adobo or any adobo for that matter is easy to make. Start with braising the meat with vinegar, crushed garlic, onion, bay leaves, and whole black peppercorns. I strongly suggest that you use white cane vinegar for better-tasting adobo. Stay away from using apple cider, malt, rice, and balsamic vinegar or you’ll end up with an adobo that is too tangy or sour.
And don’t stir the pot while broiling the meat with vinegar! We want the vinegar to evaporate slowly giving the meat ample time to absorb the flavor.
When the meat is tender, transfer them on a separate pan. Sear them in small batches with very little oil. Keep in mind that additional fat will be rendered from the meat, so leave it in the frying pan or skillet when done.
Transfer the seared meat back into the pot and simmer at low heat until the sauce reduces and thickens to the desired consistency.
For this particular recipe, we will add pineapple chunks and juice to the mix. The pineapple gives this adobo recipe a “sweeter” taste that balances the tangy taste of the vinegar.
Chicken Adobo with Pineapple
- 2 pounds chicken cut into bite-size portions
- 1 pc onion chopped
- 1 head garlic crushed
- 3 pcs bay leaves
- 1 cup pineapple chunks
- 1 tbsp whole black or white peppercorns
- 1 tablespoon canola oil
- 1/2 cup white cane vinegar
- 1/4 cup low sodium soy sauce
- 1 cup water
- Rub chicken with salt and rinse well with water. Cut it into bite-size portions.
- Set heat to medium-high and place chicken in a wide pot. Add in the vinegar, garlic, peppercorns, bay leaves, and onion. Allow it to boil for about 10 minutes. Do not cover the pot and do not stir the meat.
- After 10 minutes, mix in the soy sauce and water. Cover the pot and set the heat to medium. Allow it to boil for about 30 minutes or until the meat is fork-tender. Add additional water incrementally if the pot is about to run dry. Once done, take out the chicken and set aside.
- In a medium-sized pan add in the canola oil and set the heat to medium. Once the oil is hot, add the braised chicken and sear them on all sides. Remember do not overcrowd the meat. You may need to do it in batches.
- Once done, transfer the meat back into the pot with the remaining sauce. Mix in the pineapple chunks and set heat to medium. Allow it to boil for 10 minutes uncovered until the sauce has reduced and is of the desired consistency.
- Chicken adobo with pineapple is ready to be served!