Chicken Adobo Aloha
Experience a tropical twist on a Filipino classic with Chicken Adobo Aloha, a mouthwatering fusion of bold and sweet flavors. Bone-in, skin-on chicken thighs are marinated in a tangy blend of soy sauce, white vinegar, pineapple juice, and aromatic spices, then simmered to tender perfection in creamy coconut milk. Juicy pineapple chunks add bursts of sweetness, while a garnish of fresh green onions brings a vibrant finish to this savory dish. Perfectly paired with fluffy steamed rice, this easy, one-pot recipe combines the comforting essence of traditional chicken adobo with the sunny flavors of the islands. Ready in under an hour, this unique dinner idea is a surefire crowd-pleaser for weeknights or special occasions.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.5 cup soy sauce
- 0.25 cup white vinegar
- 0.5 cup pineapple juice
- 2 tablespoons brown sugar
- 1 cup coconut milk
- 4 cloves garlic cloves, minced
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 stalks green onions, chopped
- 2 tablespoons vegetable oil
- 4 cups white rice (optional, for serving)
Instructions
In a large mixing bowl, combine soy sauce, white vinegar, pineapple juice, brown sugar, garlic, bay leaves, and black peppercorns. Mix well.
Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours for best results.
Heat a large pot or deep skillet over medium heat and add vegetable oil. Remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs skin-side down until golden brown, about 3-4 minutes per side. Remove and set aside.
Pour the reserved marinade into the pot and bring it to a simmer. Add coconut milk and stir until combined.
Return the chicken thighs to the pot and reduce the heat to low. Cover and let the chicken simmer for 25-30 minutes, flipping occasionally, until fully cooked and tender.
Stir in the pineapple chunks during the last 5 minutes of cooking.
Remove the chicken and pineapple from the pot and arrange on a serving platter. Spoon some of the sauce over the top for added flavor.
Garnish with chopped green onions and serve hot with steamed white rice, if desired.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 21.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
