Chicken pineapple adobo is a Filipino dish featuring tender chicken thighs simmered in a savory and slightly sweet sauce made with soy sauce, vinegar, garlic, and pineapple chunks.
Jump to RecipeWe love incorporating fruit into any type of chicken dish, especially pineapple. When I came across this Filipino dish I knew I had to try it. The chicken is cooked in a complex sauce that’s sweet and tangy from the pineapple and vinegar.
At first when I made this recipe I thought the vinegar would totally overpower all the rest of the ingredients and toughen the meat too much but I was very wrong. The vinegar is perfectly balanced by the sugar and the chicken is so tender once it’s cooked.
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What is Chicken Pineapple Adobo?
Chicken pineapple adobo is a Filipino dish that combines tender chicken thighs with the sweet and tangy flavors of pineapple and the savory richness of adobo sauce. It's typically made by simmering chicken in a sauce made from ingredients like soy sauce, vinegar, bay leaves, and garlic, with the addition of pineapple chunks or pineapple juice for a sweet and fruity twist. This easy chicken recipe offers a delightful fusion of sweet and savory flavors that's beloved in Filipino cuisine.
Why You’ll Love This Recipe
Flavorful Combination: This recipe offers a harmonious blend of sweet and tangy pineapple with the savory, umami-rich flavors of traditional adobo sauce, creating a mouthwatering taste experience.
Ease of Preparation: It's relatively simple to make, requiring just a few key ingredients and a straightforward cooking process, making it easy to make for new cooks.
Great for Gatherings: Chicken adobo pineapple is a popular choice for family gatherings and potlucks because this recipe makes a lot of food. It’s also comforting and filling which will help leave everyone satisfied and full.
Leftovers Shine: Like many stews and braised dishes, this chicken adobo recipe often tastes even better the next day, as the flavors have had time to meld.
Ingredients
Boneless skinless chicken thighs - These are such a tender and flavorful cut of chicken making them perfect for this recipe. Other chicken pieces like chicken drumsticks can be used in this adobo recipe. You can use chicken breasts though they’re not traditionally used in this Filipino recipe.
Apple cider vinegar - You can’t make this dish without vinegar. This is one of the main ingredients. You can substitute white vinegar instead.
Soy sauce - For a savory touch and depth of flavor.
Garlic - Fresh garlic cloves are going to be best. If you don’t have fresh you can use pre-minced but keep in mind they may have an after taste and may not be as strong. If you don’t have either, you can use garlic powder.
Pepper - I used black pepper which adds a subtle aromatic touch to the dish and enhances the other flavors.
Brown sugar - To add sweetness and to balance the vinegar.
Oil - Any type of oil can be used. I used canola.
Pineapple chunks - I used a can of pineapple chunks in pineapple juice. You can use pineapple tidbits too. Make sure there’s no syrup you want this to be nice and fresh. I did discard half of the pineapple juice to avoid the sauce from being too runny.
Corn starch slurry - To thicken the sauce
Green onion - For freshness and color. Feel free to experiment with other herbs like cilantro or parsley to garnish the chicken
How It’s Made
Step 1. In a large bowl, combine the soy sauce, vinegar, minced garlic, pepper, and sugar to create the marinade.
Step 2. Place the chicken thighs in the marinade, ensuring they are well coated. Marinate the chicken in the refrigerator for at least 30 minutes to an hour.
Step 3. In a large pan or pot, heat the cooking oil over medium-high heat. Add the marinated chicken pieces (reserving the marinade) to the pan. Cook chicken on both sides until golden brown. About 3-5 minutes.
Step 4. Pour in the reserved marinade and bring it to a boil. Reduce the heat to a simmer and cover the pan. Let it cook for about 30 minutes or until the chicken is tender and fully cooked. Stir occasionally.
Step 5. Once the chicken is cooked, add the pineapple chunks (including half the juice) to the pan. Simmer for an additional 5-10 minutes to allow the pineapple to infuse its flavor.
Step 6. In a small bowl combine the water and corn starch to make a slurry. Stir into the chicken and pineapple sauce and allow the sauce to thicken for about 2-3 minutes. Once thickened remove from the heat. Garnish with green onion and serve hot over white rice.
Cooking Tips
Marination: Marinate the chicken for at least 30 minutes to infuse the meat with flavor and tenderize. I wouldn’t marinate the meat for any longer than 2 hours because if you leave the meat to marinate for too long it’ll toughen and be gummy.
Browning: Brown the chicken thighs in a hot pan with a bit of oil before adding other ingredients. This step adds depth of flavor by crisping up the outside. If you have a splatter screen I suggest using it at this step because the liquid from the marinated chicken will cause oil to splatter.
Pineapple: Add the pineapple chunks later in the cooking process to prevent them from becoming too mushy. They should still have a little bite to them.
Simmering: Allow the adobo to simmer gently. Don't rush it; slow cooking allows the flavors to meld together beautifully.
Skim Fat: If you notice excess fat, skim it off the surface during cooking for a healthier dish.
What to Serve With Chicken Pineapple Adobo
Pineapple chicken adobo pairs well with a variety of side dishes to create a balanced and satisfying meal. Here are some of our favorite ways:
Steamed Rice: This is a classic choice to serve with adobo. The plain rice complements the flavorful and saucy chicken dish.
Garlic Fried Rice: Elevate your meal with garlic fried rice. Sauté minced garlic in oil, then add cooked rice and season with soy sauce for a fragrant and savory side.
Vegetables: A side of sautéed or steamed vegetables like broccoli, green beans, or bok choy can add freshness and balance to the meal.
Asian Slaw: A crunchy and tangy Asian-inspired slaw with cabbage, carrots, and a sesame dressing can provide a refreshing contrast to the rich adobo.
Pickled Vegetables: Some pickled or fermented vegetables, like atchara (Filipino pickled green papaya) or kimchi, can add a zesty and spicy kick to your meal.
Fresh Fruit: Serve a platter of fresh tropical fruits like mango, papaya, or watermelon to complement the sweetness of the pineapple in the adobo.
Crispy Tofu: If you're looking for a vegetarian option, crispy tofu with a soy-ginger glaze can be a great side dish to go with the adobo.
Noodles: Consider serving thin rice noodles or egg noodles on the side, either stir-fried or in a simple broth.
Storing and Reheating
To store the chicken allow the adobo to cool to room temperature. Transfer to an airtight container. Make sure the chicken pieces are fully submerged in the sauce. This helps prevent them from drying out. Store for up to 3-4 days.
When you're ready to enjoy your leftover chicken pineapple adobo, place in a microwave-safe dish, cover with a damp paper towel and heat on medium power in 30-second intervals, stirring in between, until heated through.
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Easy Chicken Pineapple Adobo
Ingredients
- 2 lb boneless skinless chicken thighs or chicken breasts
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 5 garlic cloves minced
- 1/2 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 tablespoons oil
- 20 oz can pineapple chunks with half liquid drained
- 2 teaspoons corn starch + 2 teaspoons water
- 2 green onion sliced
Instructions
- In a large bowl, combine the soy sauce, vinegar, minced garlic, pepper, and sugar to create the marinade.
- Place the chicken thighs in the marinade, ensuring they are well coated. Marinate the chicken in the refrigerator for at least 30 minutes to an hour.
- In a large pan or pot, heat the cooking oil over medium-high heat. Add the marinated chicken pieces (reserving the marinade) to the pan. Cook chicken on both sides until golden brown. About 3-5 minutes.
- Pour in the reserved marinade and bring it to a boil. Reduce the heat to a simmer and cover the pan. Let it cook for about 30 minutes or until the chicken is tender and fully cooked. Stir occasionally.
- Once the chicken is cooked, add the pineapple chunks (including half the juice) to the pan. Simmer for an additional 5-10 minutes to allow the pineapple to infuse its flavor.
- In a small bowl combine the water and corn starch to make a slurry. Stir into the chicken and pineapple sauce and allow the sauce to thicken for about 2-3 minutes. Once thickened remove from the heat. Garnish with green onion and serve hot over white rice.