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5 from 1 vote

Chicken Hamonado with Pineapple

Hamonado is a Filipino term which comes from the word ‘ham’. In this dish the meat that is ‘cured’ with sweet seasonings and spices. I cooked a deliriously  mouthwatering Chicken Hamonado with Pineapple which had similar flavors to a roast ham. You can roast chicken cutlets like I did. Or for a more special occasion, roast a whole chicken hamonado garnished with sweet pineapple. Either way it will be a superb dinner entree whether it's a weeknight meal or a festive event. This recipe was inspired by the "100 Years of Cooking with Nestle" Cookbook, a gift from Sandra C. Puno, Communications and Marketing Director, Nestle Inc. (Philippines). Serves 2 to 4.
Prep Time1 day
Cook Time2 hours 35 minutes
Total Time1 day 2 hours 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Chicken Hamonado Pineapple
Servings: 4 people
Calories: 791kcal
Author: Asian in America

Equipment

  • Large roasting pan - 9 x 13 inches

Ingredients

  • 4 pounds chicken cutlets bone-in,skin-on, about 6 large pieces
  • 1 Tablespoon soy sauce
  • 1 Tablespoon patis fish sauce
  • 1 1/2 cups pineapple juice divided, use 1 cup for marinade, rest for glaze
  • 1 Tablespoon calamansi or lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/2 cup pineapple preserves (bottled)
  • 1 cup pineapple chunks or slices canned, drained, divided, set aside a few for garnish
  • 1/2 cup brown sugar
  • for serving boiled rice

Instructions

  • To marinate: Pre-marinate the chicken pieces with soy sauce,  patis, 1 cup pineapple juice,  calamansi or lemon juice, garlic, salt and black pepper. Rub the chicken all over with these ingredients. Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.
  • To cook: When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring  approximately 9 X 13 inches. Place the pre-marinated chicken. Cover the entire chicken and roasting pan with aluminum foil and roast in the oven.
    Cook for 35 minutes per pound of chicken (with bone). For this amount (4 lbs.) I roasted it for 2 hours and 35 minutes.
  • At the last thirty minutes of cooking, remove the foil cover from the chicken.  Combine the 1/2 cup pineapple juice, pineapple preserves and brown sugar in a small bowl.  Pour the pineapple glaze evenly all over the chicken. Add the pineapple chunks or slices on top. Continue roasting for 20 minutes more at 375 F till top of chicken has a nice, golden shine to it.
  • When chicken is done, arrange on a serving platter. Garnish with additional pineapple chunks or slices. Pour a little of the drippings on the roast to make it glisten. Serve warm with boiled jasmine white rice.
  • Cook's Comments: This is the kind of Filipino dish that can transform from an everyday meal to a party entree. If serving for a larger crowd, multiply the amount of chicken and ingredients to double or more. Follow the same procedure. Roasting time will take longer if there are more chicken pieces.

Nutrition

Serving: 1g | Calories: 791kcal | Carbohydrates: 68g | Protein: 98g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 290mg | Sodium: 1735mg | Potassium: 1885mg | Fiber: 1g | Sugar: 56g | Vitamin A: 135IU | Vitamin C: 18.1mg | Calcium: 66mg | Iron: 2.5mg