Pineapple Chicken Afritada

Pineapple Chicken Afritada


  • 2 lbs chicken drumsticks, skin on
  • 3-4 small potatoes, peeled and cubed
  • 1 carrot, chopped
  • 1 yellow bell pepper, sliced into strips
  • 3 cloves garlic, chopped
  • 1 red onion, chopped
  • 1 (14 oz.) can tomato puree
  • 1 can (8 oz.) pineapple chunks, drained (reserve syrup)
  • 2 tablespoons soy sauce
  • 3 dried bay leaves
  • ½ cup green peas
  • salt and pepper, to taste
  • 6 tablespoons cooking oil, divided


  1. In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
  2. Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
  3. Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!


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