Pineapple, Chicken and Pork Adobo Rice

I already sound like a broken record whenever I recount memories of my past that always find their way connected to FOOD.  I have fond memories of my family, my friends, places and events whenever I think of every single dish that is familiar to me.  But the past is meant to be cherished and left behind because we should always move on to what is next. I respect that because I moved on embracing everything Italian, from this place that I nested on for my kids and husband.  I tried not to look back but cravings from the past jolts me to stop and listen to my needs.  Familiarity is important and this dish is a part of what I am. 

This is a no-fail dish that binds me with my kids and husband to my past. Adobo (not to be confused with the Spanish one) is the unofficial national dish of the Philippines and there is no one who would say no to it.  Versions are innumerable but the original is meat, seafood or vegetables marinated and cooked in soy sauce, vinegar and garlic.  Adding pineapples would give it a familiar "Hawaiian" twist as it is popularly known.  My adobo has already gone through changes that is agreeable to my whole family.  I replaced the vinegar with lemon and lessened the garlic but the adobo taste is still very prominent.  Putting them altogether in one rice dish is one very good way of enjoying the adobo.  Scroll down or click on this link to take you to the recipe at She Knows.

I also develop recipes for She Knows and the recipes I submit to them can be accessed from their site.  I thought of sharing the sneak peek here then direct you to the recipe with a link. You can find a list of my other recipes in their site by clicking on this link.

Pineapple, Chicken and Pork Adobo Rice

Serves 4

  • 1/4 cup soy sauce
  • 1/2 lemon
  • Pepper
  • 5 ounces lean pork, diced
  • 5 ounces chicken breast, diced
  • Extra-virgin olive oil (or any cooking oil)
  • 1/2 onion, finely chopped
  • 1 cup diced pineapple (fresh or canned)
  • 1/2 cup green peas
  • 2 cups cooked white rice
  • Salt


  1. Mix the soy sauce, lemon and pepper in a bowl. Marinate the pork and chicken for at least 1hour. Take away the meat from the marinade. Set the marinade aside.
  2. Over medium heat in a medium saucepan with extra-virgin olive oil, saute the pork and chicken. Brown all sides.
  3. When the meat turn brown, transfer them to a bowl to set aside. Discard the used oil then add fresh oil, about 4 tablespoons.
  4. Over low-medium heat, pour the marinade in the saucepan. Let it simmer until it is starting to thicken, about 3 minutes. Don’t let it dry up.
  5. Add the onions to the saucepan. After 2 minutes, add the pineapple and peas. Toss them together for 3 minutes.
  6. Put the meat back in the saucepan and toss all the ingredients together for 5 minutes.
  7. Add the rice and mix well until the rice is well coated with the sauce, about 5 minutes. Drizzle with more extra-virgin olive oil if it’s a bit dry. Adjust the taste with salt and pepper.
  8. Serve warm.