Chicken Adobo With Pineapple created many “Mmmmm’s and ahhhhh’s” at the dinner table last week.
In the silence of the boys eating, Matthew could even be heard singing, “Yummy, yummy, yummy”!
Ever since my boys volunteered at the 2012 Taste Festival our church hosted a few weeks ago, I have been on a mission to put together a recipe for Chicken Adobo Wtih Pineapple.
The boys were stationed right next to the Philippines tasting tent, where wafts of the endless trays of Chicken Adobo With Pineapple teased and tempted my boys…the boys’ combined food allergies include: dairy, eggs, beef, sesame, fish, shellfish, peanut/tree nuts, mustard and raspberries. As there were notices posted throughout the event warning of possible traces of peanut/tree nuts in each of the dishes, they were unfortunately, unable to sample any of the fare.
Both Andy and their friend, William, raved about the Chicken Adobo With Pineapple…so I went over to enquire about the dish.
The lovely ladies at the Philippine tasting tent were more than eager to answer all my questions regarding the ingredients of the Chicken Adobo With Pineapple…one lady was even ready to give me the recipe! I am now kicking myself for not taking her up on it!
I researched Chicken Adobo on the internet, found a recipe at the Canadian Living Magazine website to use as the base recipe to adapt and created a much-loved version of Chicken Adobo with Pineapple for my family. Click here for the original recipe.
In the first batch, I stirred the pineapple chunks in at the end. However, as the boys were not keen on eating the actual pineapple chunks, we all agreed that the dish needed the pineapple flavour to stand out more in the overall dish. Everyone was eager to try a second batch the next night…this time, pineapple juice was added in the marinade…perfect!
The boys just could not get enough of this dish! I somehow managed to salvage some to freeze for a quick go-to dinner.
Chicken Adobo With Pineapple
4 lbs skinned, bone-in chicken thighs
1/2 cup cider vinegar
1/2 cup low sodium soy sauce
1/2 cup pineapple juice
1 head of garlic, cloves crushed
1 tsp black peppercorns
3 bay dried bay leaves
1 onion, sliced
3 tbsp honey
2 cups water
1/2 cup pineapple tidbits/chunks
In a large pot, measure all ingredients for the marinade, except for the pineapple pieces and chicken thighs.
Remove skin from chicken thighs and place in the marinade.
Let marinade for 2-3 hours.
On the stove top, bring to a boil, reduce heat, cover and simmer for 45 minutes.
Remove chicken thighs to a bowl.
Discard the bay leaves, garlic and peppercorns.
Add pineapple pieces and simmer until the sauce has reduced and thickened slightly.
Return the chicken thighs and toss in sauce to coat.
Perfect served with basmati rice, roasted broccoli and cauliflower…and a douse of hot sauce for Andy!
P.S. This will be the perfect go-to dish to reheat from the freezer now that hockey season has started…especially with Michael’s hockey games scheduled for Monday and Tuesday evenings.