Chicken or Pork Adobo with Pineapple

A comforting Filipino classic with tender, savory meat, a slightly sweet sauce, and a bright tang from coconut vinegar added right at the end. The combination of garlic, ginger, star anise, and pineapple gives this adobo a deliciously aromatic twist.

Ingredients You'll Need

• 1 kg chicken or pork, cut into serving pieces

• 1 thumb-sized piece of ginger, sliced or minced

• 5–6 cloves garlic, crushed or minced

• 1 medium onion, sliced

• 2 star anis

• 3 bay leaves

• ½ cup soy sauce

• 2 tablespoons oyster sauce

• ½ cup pineapple chunks, fresh or canned

• 1–2 teaspoons sugar, or to taste

• ½ teaspoon black pepper, or to taste

• Water, as needed

• ¼ cup coconut vinegar

• 1 tablespoon of cooking oil

  
  

Instructions

Step 1: Fry and brown the meat.

Heat a little cooking oil in a large pot over medium-high heat. Add the chicken or pork and fry until lightly browned on all sides. Don't cook the meat all the way through at this stage—you only want to develop a nice golden-brown color on the outside. Remove the meat from the pot and set aside.

Step 2: Sauté the aromatics.

Using the same pot, add the ginger, garlic, onion, and star anise. Sauté for a few minutes until the onion softens and the aromatics become fragrant.

Step 3: Add the meat back.

Return the browned chicken or pork to the pot and mix it well with the sautéed aromatics.

Step 4: Make the adobo sauce.

Add the soy sauce, oyster sauce, bay leaves, pineapple chunks, sugar, and black pepper. Stir everything together until the meat is well coated.

Step 5: Simmer until tender.

Pour in enough water to partially cover the meat. Bring everything to a boil, then reduce the heat and let it simmer gently for 30–45 minutes, or until the meat is tender and the sauce has reduced and become rich and flavorful.

Step 6: Add the coconut vinegar at the very end.

Once the meat is fully tender and the sauce has reduced, pour in the coconut vinegar at the very end of cooking. Do not stir immediately—let the vinegar sit on top and simmer gently for 2–3 minutes so its sharpness can mellow and its flavor can blend naturally into the sauce. Afterward, gently stir everything together before serving.

Skeous Life Tip: We like adding the coconut vinegar at the very end. It keeps the vinegar's bright, tangy flavor while balancing the rich, savory sauce.

Step 7: Taste and serve.

Taste and adjust the seasoning if needed. Serve hot with freshly steamed white rice and plenty of that delicious adobo sauce.

🍚 Serving Suggestion

For the best Filipino comfort-food experience, serve the adobo with steamed rice and spoon some of that rich, savory sauce over the top. The pineapple adds little bursts of sweetness that pair beautifully with the salty and tangy adobo.

Prep time: 15 minutes

Cooking time: 45 minutes

Serves: 4–6