Chicken Hamonado Rolls Recipe – Stuffed Chicken with Sweet Pineapple Sauce

Make your next family meal extra special with these Chicken Hamonado Rolls! Tender chicken breast is wrapped around ham, hotdogs and cheese, then simmered in a sweet and savory pineapple-soy sauce. Each roll is sliced into beautiful portions, making this dish delicious to eat and lovely to serve.

This recipe takes inspiration from Filipino hamonado, a dish known for its combination of pineapple and soy sauce. Instead of using the usual pork, we use chicken breast and turn it into stuffed rolls. The filling gives every slice extra flavor, while the sauce brings everything together.

Although the finished dish looks impressive, the preparation is manageable. Flatten the chicken, add the fillings, roll and secure, then marinate and cook in the sauce. Serve the slices with pineapple rings and plenty of sauce over hot rice. It is a wonderful choice for Christmas, birthdays, weekend lunches or any day you want something special.

What Is Chicken Hamonado?

Chicken Hamonado is a chicken variation of Filipino hamonado. Traditional hamonado is commonly made with pork marinated and braised in pineapple juice, soy sauce, and seasonings. The result is tender meat with a sweet, savory, and slightly fruity flavor.

The name hamonado is associated with the Spanish term “jamonado,” meaning prepared in the style of ham. Filipino hamonado is different from the smoked ham often served during Christmas, although both may be accompanied by pineapple.

For this version, boneless chicken breast is flattened and filled with ham, hotdog, and cheese. The chicken is rolled into a log, secured with kitchen twine, and cooked in pineapple sauce. Slicing the rolls reveals the colorful filling inside.

Why You’ll Love This Recipe

• Sweet and savory: Pineapple juice and soy sauce create the familiar hamonado flavor.
• A tasty filling: Ham, hotdog, and cheese make each slice satisfying.
• Beautiful presentation: The sliced rolls look festive on a serving platter.
• Easy-to-find ingredients: Everything is available in most supermarkets.
• Great with rice: The glossy sauce is delicious spooned over steaming rice.

Ingredients

Prepare the following ingredients before cooking:

• 1 kilo boneless chicken breast: Slice horizontally and pound until thin enough to roll.
• 6 slices ham: Adds a savory layer inside each roll.
• 6 regular hotdogs: Place one in each chicken roll.
• Cheese strips: Use your preferred melting cheese and cut it into strips.
• 2 cups unsweetened pineapple juice: The main ingredient in the marinade and sauce.
• 3 tablespoons soy sauce: Adds saltiness, color, and savory flavor.
• 1 tablespoon oyster sauce (optional): Gives the sauce extra umami.
• 1 medium onion, minced: Adds sweetness and aroma.
• Garlic, minced: Sauté with the onion for a flavorful base.
• Salt and black pepper: Season the chicken and marinade.
• Sugar: Adjusts the sweetness and helps the sauce caramelize.
• Pineapple rings (optional): Use for extra flavor and an attractive garnish.
• Cooking oil: For searing the rolls and sautéing the aromatics.

The amount of cheese and sugar can be adjusted to your taste. Since ham, hotdogs, and soy sauce are already salty, season the chicken lightly at first.

How to Make Chicken Hamonado Rolls

1. Prepare the chicken.

Slice each chicken breast horizontally to make thinner pieces. If needed, open each piece like a butterfly. Place the chicken between sheets of cling wrap and gently pound with a meat mallet until evenly thin. Avoid pounding too hard; the chicken should remain in one piece. Season both sides with salt and pepper.

2. Add the fillings.

Place a slice of ham in the center of each flattened chicken breast. Add one hotdog and several strips of cheese. Arrange the filling neatly and leave space around the edges so the chicken can close around it. Avoid adding too much filling, which can make rolling difficult.

3. Roll and secure.

Starting from one side, roll the chicken tightly around the filling to form a compact log. Tie it securely with kitchen twine. The twine helps the roll keep its shape while searing and simmering. Repeat with the remaining chicken and fillings. Try to make the rolls similar in size for even cooking.

4. Make the marinade.

In a large bowl, combine the pineapple juice, soy sauce, and black pepper. Stir to combine. Add the chicken rolls, turning them so they are coated with the mixture. Cover and refrigerate for at least one hour. Keep the chicken chilled while marinating.

5. Sear the rolls.

Remove the chicken from the marinade and reserve the liquid for the sauce. Heat oil in a large pan over medium heat. Sear the rolls on all sides until nicely browned. Work in batches if the pan is crowded. Searing adds color and flavor; the chicken will finish cooking in the sauce. Transfer the rolls to a plate.

6. Prepare the sauce.

In the same pan, add a little oil if needed. Sauté the onion and garlic until fragrant and softened. Pour in the reserved marinade. Add the optional oyster sauce and sugar, then stir well. Scrape the bottom of the pan to release the browned bits left from searing.

Because the marinade has been in contact with raw chicken, bring it to a full boil and cook it thoroughly before adding the rolls.

7. Simmer the chicken.

Return the seared rolls to the pan. Cover and simmer over low to medium-low heat, turning the rolls occasionally so they cook evenly. Baste them with the sauce to develop an even color. Continue cooking until the chicken is fully cooked. Check the thickest part with a food thermometer, avoiding the filling. Chicken should reach an internal temperature of 165°F (74°C).

8. Add the pineapple rings.

Transfer the cooked chicken rolls to a clean plate. Add the pineapple rings to the sauce and simmer for 1 to 2 minutes over low heat. Arrange the rings on a serving platter and spoon some sauce over them.

9. Glaze the rolls.

Leave some sauce in the pan and return the chicken rolls. Cook for another 1 to 2 minutes, turning gently until the sauce thickens and coats the outside. Keep the heat low so the sugar does not burn.

10. Rest and slice.

Move the rolls to a clean cutting board and let them rest for 5 minutes. Remove the kitchen twine carefully, then slice each roll into serving pieces. Arrange the slices over the pineapple rings and drizzle with sauce. Serve warm.

Tips for the Best Chicken Hamonado Rolls

• Pound evenly: Even thickness helps the chicken roll neatly and cook consistently.
• Don’t overfill: Too much ham, hotdog, or cheese can cause the roll to open.
• Tie firmly: Secure kitchen twine around each roll, but do not squeeze so tightly that the filling pushes out.
• Use unsweetened juice: It lets you control the sweetness of the sauce.
• Sear before simmering: Browning builds flavor and gives the rolls an appetizing appearance.
• Keep the heat gentle: A vigorous boil can make chicken breast dry.
• Check doneness: Use a thermometer and make sure the chicken reaches 165°F (74°C).
• Rest before slicing: This helps retain the juices and gives cleaner slices.

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Frequently Asked Questions

Can I prepare the rolls ahead of time?

Yes. You can assemble and tie the rolls in advance. Keep them covered in the refrigerator and marinate for at least one hour before cooking. Keep raw chicken refrigerated and cook it within one to two days.

Can I use chicken thighs?

Yes. Boneless chicken thighs are juicier and have a richer flavor. Flatten them carefully and choose pieces large enough to wrap around the filling.

Can I leave out the oyster sauce?

Absolutely. Oyster sauce is optional. Pineapple juice and soy sauce provide the main hamonado flavor, so the recipe will still be delicious without it.

How do I keep the cheese inside?

Choose firm cheese, cut it into strips, and avoid overfilling. Roll the chicken snugly and secure it with kitchen twine. Keep the seam underneath when searing.

How should I store leftovers?

Cool the cooked rolls, place them with the sauce in an airtight container, and refrigerate for 3 to 4 days. Reheat thoroughly. You can also freeze cooked rolls with sauce for longer storage.

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What to Serve with Chicken Hamonado Rolls

Serve these Chicken Hamonado Rolls with steamed white rice so none of the sweet and savory sauce goes to waste. Sautéed vegetables, buttered corn or a simple fresh salad are good sides that balance the richness of the filling.

For a celebration, arrange the sliced rolls on a platter with pineapple rings and extra sauce. The colorful spiral of ham, hotdog, and cheese makes an attractive centerpiece without requiring complicated decoration.

Conclusion

These Chicken Hamonado Rolls bring the familiar flavors of Filipino hamonado to a fun stuffed-chicken dish. Each tender slice is filled with ham, hotdog and cheese, then coated in a glossy pineapple-soy sauce.

Make them for Christmas, a family gathering or an ordinary meal that deserves something special. Serve with hot rice, share the platter and enjoy every sweet and savory bite!

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Chicken Hamonado Rolls Recipe (TAGALOG)

MGA SANGKAP:

• 1 kilo chicken breast (walang buto)
• 6 hiwa ng ham
• 6 piraso ng hotdog (regular)
• Cheese (hiniwa ng strips)
• 2 tasang pineapple juice (unsweetened)
• 3 kutsarang toyo
• 1 kutsarang oyster sauce (optional)
• Asin at paminta
• 1 pirasong sibuyas (hiniwa ng maliliit)
• mantika
• pineapple rings (optional)

PAANO LUTUIN:

1. Hiwaan ang chicken breast sa gitna. Ipatong ang chicken breast sa cling wrap at balutin ito. Gumamit ng kitchen meat tenderizer/pounder para panipisin ang karne. Budburan ng asin at paminta.
2. Maglagay ng isang slice ng ham sa gitna ng chicken breast. Sunod na ilagay ang isang buong hotdog at strips ng cheese. I-roll ang chicken breast gamit ng dahan-dahan para maging isang haba. Talian ng kitchen twine ang chicken rolls para manatili itong naka-roll. Gawin ang mga steps na ito sa iba pang ingredients. 
3. Sa isang malaking bowl, ilagay ang unsweetened pineapple juice, toyo at paminta. Haluin ito ng mabuti. Ilagay and mga chicken rolls sa marinade. Hayaan itong naka-babad ng at least isang oras.
4. Mag-init ng mantika sa kawali. Ihiwalay ang chicken rolls sa marinade. Itabi ang marinade. I-sear ang mga chicken rolls hanggang maluto lahat ng sides nito. Kapag nagging brown na, alisin ang chicken rolls sa kawali at ilagay ito sa isang strainer o paper towel para tumulo ang mga sobrang mantika.
5. Maglagay ng mantika sa kawali. Igisa ang sibuyas at bawang hanggang maging golden brown. Ilagay ang itinabing marinade. Maglagay ng oyster sauce (optional lamang ang step na ito). Ilagay ang asukal at haluin ang sauce ng mabuti.
6. Kapag kumukulo na ang sauce, ilagay ang mga pinritong chicken rolls. Takpan ang kawali at hayaan itong maluto ng 3 hanggang 5 minuto gamit ang mababang katamtamang apoy. Baliktarin ang mga chicken rolls para maluto ang kabilang side nito. I-baste ang rolls gamit ang sauce. Iluto ito hanggang lumapot ang sauce.
7. Ilipat ang mga chicken hamonado rolls sa isang lalagyan. (Pwede nang kainin ang chicken rolls sa oras na ito.).
8. Painitin ang sauce at maglagay ng pineapple rings. Hayaan itong maluto ng 1 hanggang 2 minuto gamit ang mababang apoy.
9. Ilagay ang mga pineapple rings at sauce sa isang lalagyan.
10. Maglagay ng kaunting sauce sa kawali at iprito dito ang mga chicken rolls hanggang mag-caramelize ang sauce at dumikit sa rolls.
11. Hayaan muna sa lalagyan ang hamonado rolls ng limang minute bago hatiin. Alisin ang kitchen twine at hatiin sa maliliit na piraso.
12. Ilagay ang hiniwang chicken hamonado sa ibabaw ng pineapple rings. Samahan ng mainit na kanin. Enjoy!