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Tiniim na Manok

Tiniim na Manok

Tiniim na Manok is easy to make and guaranteed to be a family favorite. Slow-cooked in a pineapple marinade and served with sweet and tangy gravy, the chicken is juicy, flavorful, and perfect with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 (about 4 to 5 pounds) chicken
  • 3 cup pineapple juice
  • 0.5 cup soy sauce
  • 0.25 cup brown sugar
  • 0.5 cup pineapple tidbits
  • 2 shallots, peeled and minced
  • 4 clove garlic, peeled and minced
  • 1 thumb-size ginger, peeled and sliced thinly
  • 1 tbsp salt
  • 1 tsp peppercorns
  • 0.25 cup cornstarch
  • 0.25 cup water

Instructions

  1. Rinse chicken, Drain it well, and Pat them dry. Truss the chicken to help it hold shape.

  2. In a large pot with a tight-fitting lid, combine pineapple juice, soy sauce, and brown sugar. Bring it to a boil. stirring them around, until sugar is dissolved.

  3. Add pineapple tidbits, shallots, garlic, ginger, salt, and peppercorns.

  4. Add chicken. Lower heat, cover and simmer for about 20 to 30 minutes. Carefully invert chicken (if not fully submerged in the liquid) and Keep cooking for another 10 minutes or until chicken is cooked through and thermometer in the thickest part of the chicken reads 165 F.

  5. Gently remove chicken from the pot, place on a serving platter, and keep warm. You can chop chicken into serving pieces if you like. Garnish platter with additional pineapple tidbits if desired.

  6. In a colander, strain marinade mixture and discard aromatics. Return liquid back to the pot and Get it boiling.

  7. Mix cornstarch and water until smooth. Slowly Add cornstarch slurry to the liquid, whisking vigorously to prevent lumps. Continue to cook for about 1 to 2 minutes or until sauce is thickened.

  8. Pour half of the sauce over chicken and place remaining half in a bowl to serve as a dipping sauce. Serve while hot.