Pineapple Chicken Afritada is a delightful variation of the classic Filipino stew. This hearty dish combines tender chicken with a rich tomato-based sauce, potatoes, carrots, bell peppers, and the bright sweetness of pineapple.
Before I share some recipes inspired by my recent travels, here’s a tasty Filipino favorite with a tropical twist. Adding pineapple to chicken afritada brightens the flavors and creates a lovely balance of savory and sweet that everyone will enjoy.
This pineapple chicken afritada is simple to prepare yet full of flavor. It’s a comforting meal for weeknights or weekend gatherings and pairs perfectly with steamed rice.
Ingredients in Afritada
- Classic afritada uses bone-in chicken, potatoes, carrots, bell peppers, and tomato sauce.
- Common additions include green peas, chickpeas, Filipino-style hot dogs or sausages. Garlic, onions, fish sauce, salt, and pepper provide savory depth.
- In this pineapple version, pineapple juice replaces the water for braising and pineapple chunks are added for a juicy, sweet contrast. Using the reserved juice from canned pineapples infuses the sauce with bright, fruity flavor.
- The touch of sweetness from the pineapple balances the tomato richness, making the stew well-rounded and satisfying.
Cooking tips
- Use canned pineapples packed in natural juice and reserve the juice to braise the chicken. Avoid pineapple in syrup to prevent the dish from becoming too sweet.
- Pan-fry the potatoes and carrots briefly before adding them to the stew so they hold their shape during simmering.
- Cut all ingredients to uniform sizes to ensure even cooking.
Serving suggestions
Serve the afritada hot over steamed rice for a comforting meal. For a subtropical pairing, try coconut rice or a simple green salad to cut through the richness.
Storage and reheating instructions
- Allow leftovers to cool, then store in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat gently on the stovetop until it reaches 165°F (74°C) internally, stirring occasionally. You can also reheat in the microwave in 1–2 minute intervals, stirring between intervals until heated through.
If you prefer other proteins, pork and beef afritada versions offer similar comfort with different flavors and textures.
More chicken recipes
Chicken Asado
Chicken Caldereta
Chicken Pochero
Pineapple Chicken Afritada
Ingredients
- ¼ cup canola oil
- 2 potatoes, peeled and quartered
- 1 large carrot, peeled and cut into 1-inch chunks
- ½ red bell pepper, cored and sliced into ½-inch strips
- ½ green bell pepper, cored and sliced into ½-inch strips
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 4 pounds chicken, cut into serving pieces
- 1 tablespoon fish sauce
- 8 ounces tomato sauce
- 1 cup pineapple juice (from canned pineapples)
- salt and pepper to taste
- ½ cup frozen green peas, thawed
- 1 can (8 ounces) pineapple chunks, drained (juice reserved)
Instructions
- In a wide pan over medium heat, heat the oil. Add potatoes and carrots and cook, turning occasionally, until lightly browned. Remove and drain.
- Leave about 1 tablespoon of oil in the pan. Add bell peppers and cook 30–40 seconds. Remove and drain.
- Cook onions and garlic in the remaining oil until softened.
- Add chicken and brown on all sides.
- Stir in fish sauce and cook 1–2 minutes.
- Add tomato sauce and the reserved pineapple juice (about 1 cup). Bring to a boil.
- Lower heat, cover, and simmer 20–30 minutes or until chicken is cooked through.
- Season with salt and pepper to taste.
- Return potatoes and carrots to the pan and cook until vegetables are tender and the sauce has thickened.
- Add green peas, pineapple chunks, and bell peppers. Cook 1–2 minutes more until heated through. Serve hot.