Filipino Pineapple-Cured Chicken (Tocinong Manok)

The real 'Pinoy'! This Filipino style of meat-curing harnesses the tenderising properties of pineapple to create sweet, sour and toothsome slices of grilled chicken.

‘Tocino’ forms a popular breakfast in the Philippines when served with garlic fried rice (sinangag) [GET THE RECIPE] and fried eggs. All elements together, this dish is called ‘tosilog’ and is a home comfort for many Pinoys (people from the Philippines). Despite ‘tocino’s Hispanic origin as a style of ‘cured’ meat - like making bacon - the modern ‘tocino’ has evolved into more of a marinade which can be applied to chicken or pork. This is no longer a curing process in theory, but instead uses tendering properties from one of the Philippines’ biggest exports: pineapple. Pineapple contains an enzyme called bromelain which tenderises meat. Chicken doesn’t call for much tenderising, so you can get cooking after just 20 minutes of marinating if that works for you. Prepare for a sweet introduction into Filipino home comforts. Let’s go!