PINIYAHANG MANOK SA

GATA
(PINEAPPLE CHICKEN IN
COCONUT MILK)
Highlights
• A Filipino dish consisting of chicken braised in a
coconut milk or milk based sauce with pineapples,
carrots, potatoes, and bell peppers.
• Originates from southern Luzon which was once a
regional center of pineapple fiber (piña) production
during the Spanish colonial period.
• The Alternative base could be an evaporated milk
or chicken stock.
Highlights
• Vienna sausages, hotdogs, cheese, eggs, or diced
tomatoes may also be added along with the other
ingredients.
• It is served on white rice and garnished with
scallions and sometimes, cashews.
• Pininyahang manok is similar to the version of
chicken afritada with pineapples, but the latter uses
tomato sauce. It is also similar to chicken
hamonado, but the latter uses soy sauce.
Alternative names Pineapple chicken

Course Main Dish

Place of origin Philippines

Region or state Southern Luzon

Main Ingredients Chicken, Pineapples, Potatoes,

Carrots, Bell Pepper, Milk (or coconut
milk)

Similar Dishes Hamonado and Afritada

Ingredients
Prep Time- 30 minutes/Cook Time- 1 hour/
Total Time- 1 hour 30 minutes/Servings- 5

1000g chicken cut into serving pieces 225g small carrots sliced diagonally

230g pineapple chunks 60g small onion diced

30g small red and green 50g minced garlic

pepper sliced

495ml coconut milk 5g ground black pepper

150ml fish sauce 21ml cooking oil

Methods of Production, Cooking temperature
and Plating Procedure
• Marinate the chicken in the pineapple juice from
the canned pineapple chunks for 30 minutes to 2
hours. Heat the cooking oil in a pan.
• Sauté the onion, tomato, and garlic.
• Add the ground black pepper. Stir.
• Add the chicken pieces one-by-one. Cook until the
color turns light brown. Flip the chicken to cook the
other side.
• Pour the pineapple juice marinade on the pan. Let
boil.
Methods of Production, Cooking temperature
and Plating Procedure
• Add the coconut milk. Stir. Cover and simmer for 40
minutes or until the chicken is tender.
• Add the fish sauce and pineapple chunks. Cook for
5 minutes.
• Put-in the carrots. Cook for another 5 minutes.
• Add the bell peppers. Stir and cook for 3 minutes.
• Transfer to a serving plate.
• Serve. Share and enjoy!
Recipe Pininyahang Manok Sa Gata (Pineapple Chicken in Coconut Milk)
Number of Portion Portion size:

Ingredient Amount Unit Waste Useable Purchase Cost Per unit Cost of
% Amount purchased
Amount

Chicken 1000 g 1.5% 98.5% P165 1000g P165

Carrots 225 g 22.22% 77.78% P18 225g P18

Onions 60 g 25% 75% 4 60g P4

Bell Pepper 30 g 27.77& 72.23% 30 30g P30

Pineapple 230 g 0% 100% 32 230g P32

Fish Sauce 150 ml 0% 100% 13 150ml P13

Coconut Milk 495 g 75.75% 24.25% 25 495g P25
Cooking oil 500 ml 0% 100% 30 500ml P30
Garlic 50 g 10% 90% 6 50g P6

Black Pepper 5 g 0% 100% 5 5g P5

Total Cost 328/5
Cost per individual Portion 65.6

Selling Price @ P83.968