Easy Chicken Pineapple Adobo
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.
Servings: 4 Servings
Ingredients
- 2 lb boneless skinless chicken thighs or chicken breasts
- ½ cup apple cider vinegar
- ¼ cup soy sauce
- 5 garlic cloves minced
- ½ 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.