Chicken oriental is a simple chicken pineapple dish that you can prepare and cook in anytime. There are many variation of this chicken and pineapple combination. This recipe is very similar to the usual Asian dish, that uses chicken fillet then coated with batter and fried. In cooking this dish, you can use any part of the chicken. But if your want it to more presentable, chicken use chicken drumsticks.
Chicken Oriental: A Dish That Brings Back Family Memories
I still remember the first time I tasted chicken oriental at my Tita Nena’s house in Quezon City. It was a Sunday lunch, and the whole family was gathered around her old wooden table. The sweet smell of pineapple mixing with the savory aroma of pan-fried chicken filled her small kitchen. At first, I thought it was just another adobo variation, but when I took that first bite, I knew it was something different. The tangy sauce, the tender chicken, and the crunch of fresh snap peas—it was like a little trip to childhood happiness on a plate.
Why This Recipe Works
What makes this dish so good is the technique behind it. The chicken is first marinated in vinegar, olive oil, mustard, salt, and pepper. My Uncle Ramon, who loved experimenting with marinades, always said vinegar not only adds flavor but also tenderizes the meat. And he was right. After just a couple of hours, the chicken soaks up that tang and becomes extra juicy. Pan-frying the chicken until golden brown seals in those flavors, giving it a crisp layer that holds up even when you simmer it in the sauce later.
The sauce itself is the heart of the recipe. Boiling the reserved marinade before adding broth, soy sauce, and pineapple syrup makes it safe to consume while keeping every bit of flavor. A little flour thickens it up, giving the dish that glossy finish that clings perfectly to the chicken pieces. Finally, tossing in pineapple chunks and snap peas gives it a burst of freshness, balancing sweet and savory notes in every spoonful.
The Pineapple Connection
In many Filipino households, pineapple is a favorite ingredient, not only for desserts but also in savory dishes. My cousin Maribel, who once worked in Davao where pineapples are abundant, would always bring home baskets of the fruit whenever she visited. She loved telling us that dishes like chicken oriental are proof of how Filipino cooking embraces tropical produce. Pineapple doesn’t just make the dish more colorful—it gives a sweet acidity that brightens up the sauce and cuts through the richness of the chicken.
Historically, pineapples were introduced to the Philippines during the Spanish colonial era, and they’ve been part of our food culture ever since. From hamonado to sweet and sour pork, and yes, to this chicken oriental recipe, pineapple remains a staple that brings a festive, sunny vibe to the dining table.
Tips From the Family Kitchen
When my brother Jun first tried cooking this dish on his own, he made the mistake of skipping the marinating step because he was in a hurry. The chicken turned out bland, and the texture wasn’t as tender. That’s when he learned that patience makes all the difference. Letting the chicken rest in its marinade is the secret to infusing deep flavor.
Another trick I learned from Tita Nena is to use chicken drumsticks if you want the dish to look more impressive on the table. They cook evenly, stay juicy, and absorb the sauce beautifully. For weeknight dinners though, I sometimes use boneless chicken thighs for convenience.
And don’t be afraid to adjust the sweetness of the sauce. If you prefer it less sweet, cut back on the pineapple syrup and balance it with a touch more soy sauce. Cooking is always about finding what works for your taste.
Chicken Oriental for Beginners
If you’re new to cooking, this recipe is forgiving. The steps are simple: marinate, pan-fry, simmer in sauce, and finish with vegetables. You don’t need fancy skills, just a bit of attention and love for the process. Even if you slightly overcook the chicken, the sauce will still keep it flavorful and moist. That’s why chicken oriental is a great confidence-building recipe for anyone starting out in the kitchen.
A Dish Worth Sharing
Every time I cook this dish now, I’m reminded of family gatherings where stories were as abundant as the food on the table. My Lola Pilar would always say that a recipe becomes special not just because of how it tastes, but because of the memories it carries. Chicken oriental is more than just chicken and pineapple simmered in sauce—it’s about Sunday lunches, laughter, and the comfort of familiar flavors.
So the next time you’re looking for something easy but memorable to cook, try this dish. Serve it hot, garnish with spring onions, and share it with people you love. Who knows, maybe one day your nieces and nephews will remember your version of chicken oriental the same way I remember my Tita Nena’s.
How to Cook Chicken Oriental
Ingredients
- 1 kilo chicken drumsticks
- 1 Tbsp. vinegar
- 1 Tbsp. olive oil
- 2 tsp. salt
- 1/4 tsp. black pepper ground
- 2 tsp. mustard
- 1/4 cup pineapple syrup from the pineapple chunks syrup
- 1 1/2 cup chicken broth
- 2 tsp. soy sauce
- 1 Tbsp. all-purpose flour dissolved in 2 Tbsp. water
- 150 grams snap peas
- 1/2 cup pineapple chunks drained
- 1/4 cup spring onions chopped
Instructions
How to cook Chicken Oriental:
- In a large bowl, marinate chicken in vinegar, olive oil, mustard, salt and pepper for about 2 hours.
- Drain and reserve marinade. Pan fry chicken until golden brown. Set aside.
- Boil reserved marinade in a saucepan and combine pineapple syrup, broth, soy sauce and flour.
- Stir mixture and add chicken pieces. Cook until chicken is tender.
- Add the snap peas and pineapple chunks.
- Remove from heat. Arrange in a platter and top with spring onions. Serve hot.
Notes
Cooking Tips:
Marinate for Maximum Flavor
Always marinate the chicken for at least two hours before cooking to let the vinegar, mustard, and spices penetrate the meat. This step not only deepens the flavor but also tenderizes the chicken, giving it a juicy bite. Skipping the marinade often results in bland and tougher meat.Control the Sauce Consistency
When simmering the sauce, add the flour gradually to avoid clumps and ensure a smooth, glossy finish. Stir continuously while the mixture thickens so the chicken gets coated evenly. A well-balanced sauce clings to the meat without being too runny or too heavy.Balance Sweetness and Savory Notes
Taste the sauce before finishing and adjust the pineapple syrup and soy sauce according to preference. Some like it sweeter while others prefer a stronger savory kick. Balancing the flavors makes chicken oriental versatile and appealing to everyone at the table.
