Tiniim na Manok
Add Tiniim na Manok to your regular meal rotation. It's super easy to make, and so juicy and tasty with a sweet and savory pineapple glaze. Perfect with steamed rice!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole (about 4 to 5 pounds) chicken
- 3 cups pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple tidbits
- 2 shallots, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and sliced thinly
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
- 1
Rinse chicken, drain well, and pat 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 to a boil, stirring regularly, 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 continue to cook 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 bring to a boil.
- 7
In a small bowl, combine cornstarch and water until smooth. Slowly add the 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 hot.