New and improved Filipino Adobo my friends! This time I’m oomphing it up with some coconut milk and caramelized pineapple. I’m using pork belly for this which I think is the perfect fatty tender cut to pair with tart juicy pineapple. I got the idea from you guys! On my original Chicken Adobo video, many of you left comments about your favourite adobo variation, and some people said pineapple, others said coconut milk. I thought it would be fantastic to put BOTH these things in the dish and my gosh is it GOOD!

If you’ve tried my first adobo, try this one, because it is BETTER!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

5 COMMENTS

  1. Yum!! Going to have to make this! I’ve made chicken/pork adobo with coconut milk before but not with pineapple. Added bonus pineapple is on sale @ Costco for $1.99 right now! Dying at the end when the smoke alarm went off!! 😂😂😂

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