Adobo, a beloved and popular Filipino dish, is commonly made with chicken or pork that is traditionally braised in vinegar, soy, and garlic. There are many variations to the recipe based on each cook’s individual style and taste preferences. Some add coconut milk, others add spices, some use salt instead of soy sauce. I’ve even tried a version that is fried. But the most distinguishing feature of this dish is a rich sauce that perfectly balances acidity, saltiness, and sweetness. In this version, I included puréed and caramelized pineapple, inspired by my childhood trips to Tagaytay, a city South of Manila, where the air is cool and sweetly fragrant fields of this tropical fruit are plentiful. It’s a festive way to spruce up adobo yet keep it simple enough for a weeknight meal.
