Whole Chicken Hamonado Recipe – Sweet, Savory and Easy
Looking for a special chicken dish that is easier to prepare than homemade ham? This Whole Chicken Hamonado is a delicious choice for holidays, birthdays, Sunday lunch, and family gatherings. It combines pineapple juice, soy sauce, oyster sauce, and brown sugar to create a sweet and savory glaze that coats the chicken beautifully.
Whole Chicken Hamonado
Equipment
- Large food-safe container or ziplock bag
- Measuring cups and spoons
- Chopping board and knife
- Large deep pan with lid
- Tongs
- Basting spoon
- Meat thermometer
- Serving platter
Ingredients
- 1 whole chicken approximately 1.2–1.5 kg
- 1 cup pineapple juice
- ¼ cup soy sauce
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons oyster sauce
- 3 tablespoons brown sugar
- ½ teaspoon ground black pepper
- 1 cup pineapple slices or chunks
- ½ cup water as needed
- Cooking oil as needed for searing
Instructions
- Prepare the chicken. Remove any giblets, check for remaining feathers, and pat the chicken dry with paper towels.
- Make the marinade. Combine the pineapple juice and soy sauce in a bowl.
- Marinate. Place the chicken in a food-safe container or ziplock bag. Pour in the marinade, coat the chicken evenly, seal, and refrigerate overnight or for at least several hours.
- Sear the chicken. Remove the chicken from the marinade and reserve the liquid. Heat a deep pan over medium heat. Add a little oil if needed, then sear the chicken on several sides until lightly browned. Remove and set aside.
- Sauté the aromatics. In the same pan, sauté the onion and garlic until fragrant.
- Prepare the sauce. Pour in the reserved marinade. Add oyster sauce, brown sugar, and black pepper. Stir and bring to a gentle simmer.
- Simmer the chicken. Return the chicken to the pan. Cover and cook gently, turning and basting occasionally. Add water if the sauce reduces too quickly.
- Add the pineapple. Arrange the pineapple slices or chunks around the chicken when it is nearly cooked. Continue simmering and basting until the sauce thickens.
- Check for doneness. Use a meat thermometer to check the thickest parts of the breast and thigh, avoiding the bone. The chicken must reach an internal temperature of 165°F (74°C).
- Serve. Transfer the chicken to a serving platter, arrange the pineapple around it, and spoon the glaze over the top. Rest briefly before carving.
Notes
- Marinating overnight helps the chicken absorb more flavor.
- Use a deep pan with a lid that comfortably fits the whole chicken.
- Sear the chicken before simmering to develop a richer flavor.
- Baste regularly because the sauce may not cover the entire chicken.
- Add water if the sauce thickens before the chicken is fully cooked.
- Watch the glaze closely toward the end to prevent the sugar from burning.
- Always confirm the chicken reaches 165°F (74°C) with a food thermometer.
- Refrigerate leftovers within two hours and consume within 3–4 days.
- Serve with steamed white rice and extra pineapple sauce.
Nutrition
The preparation is simple: marinate, sear, then simmer the chicken in the sauce. Pineapple slices add sweetness and make the dish festive. Serve it with warm rice, spoon extra sauce over each serving, and enjoy a satisfying meal with your family.
What Is Whole Chicken Hamonado?
Chicken Hamonado is a Filipino-inspired dish based on the sweet and savory flavors often associated with hamonado recipes. Traditional versions commonly use pineapple, sugar, and savory seasonings with meat. This variation uses a whole chicken instead of pork or cured ham.
Pineapple juice adds sweetness, soy sauce adds saltiness, and oyster sauce, garlic, onion, and brown sugar build a rich glaze.
Unlike traditional ham, this recipe does not require curing the meat for days. The chicken still needs time to marinate and cook through, but the method is straightforward and uses familiar ingredients. It is a practical centerpiece for special occasions.
Why You’ll Love This Recipe
Easy to prepare: There is no curing process or special equipment required. Marinate the chicken ahead, then cook it in one pan.
Beautiful presentation: A whole glazed chicken surrounded by pineapple slices looks inviting on a serving platter.
Perfect with rice: The reduced sauce is delicious spooned over steamed white rice, making every bite flavorful.
Ingredients
Prepare these ingredients before starting. Adjust the quantities to suit the size of your chicken and your preferred balance of sweet and savory flavors.
- Whole chicken: Choose one that fits comfortably inside your pan, with enough room to turn it carefully.
- Pineapple juice: Forms the base of the marinade and provides fruity sweetness.
- Soy sauce: Adds savory flavor, saltiness, and color.
- Garlic: Gives the sauce a fragrant, savory foundation.
- Onion: Adds flavor and natural sweetness.
- Oyster sauce: Makes the sauce richer and more rounded.
- Brown sugar: Sweetens the sauce and helps create a glossy glaze.
- Pineapple slices or chunks: Add texture, fruity flavor, and a festive finish.
- Black pepper: Provides gentle warmth.
- Water, as needed: Helps loosen the sauce if it reduces too quickly.
Taste before adding salt, and adjust the brown sugar to suit your pineapple juice.
How to Make Whole Chicken Hamonado
Step 1: Marinate the Chicken
Combine the pineapple juice and soy sauce. Place the chicken in the container or bag and pour in the marinade. Turn the chicken so the liquid coats as much of its surface as possible.
Seal the bag and refrigerate overnight, or for several hours if short on time.
Turn the chicken occasionally if the marinade does not cover it completely. Always marinate raw chicken in the refrigerator, not on the counter. Keep the reserved marinade separate from other foods and handle it carefully because it has touched raw chicken.
Step 2: Sear the Chicken
Remove the chicken from the marinade and let excess liquid drip off. Reserve the marinade for the sauce. Place the chicken in a suitable pan over medium heat.
You may not need oil if the skin releases enough natural fat, but add a little if the chicken sticks. Sear the chicken on several sides until lightly browned. It does not need to cook through at this stage; browning develops flavor and gives the finished dish an appetizing color.
Turn carefully with tongs, then set the chicken aside.
Step 3: Sauté the Aromatics
Using the same pan, sauté the chopped garlic and onion until fragrant and softened. Scrape up the browned bits left by the chicken because they add flavor to the sauce.
Keep the heat moderate to prevent the garlic from burning.
Step 4: Make the Sauce
Pour the reserved marinade into the pan. Add the oyster sauce and brown sugar, then stir to combine. Bring the mixture to a gentle simmer and stir until the sugar dissolves.
Taste and adjust if needed. Add water if the sauce reduces too quickly, remembering that its flavor will intensify.
Step 5: Simmer the Chicken
Return the chicken to the pan and spoon sauce over it. Cover and simmer gently. Cooking time depends on the chicken’s size, the pan, and the heat, so allow enough time for the thickest parts to cook safely.
Because the sauce may not cover the whole chicken, baste regularly and turn it carefully when possible. Add water if the sauce gets too low.
Keep the heat low and check the chicken periodically.
Step 6: Add the Pineapple
When the chicken is approaching doneness, arrange the pineapple slices or chunks around it. Spoon a little sauce over the fruit and continue simmering.
The pineapple adds fruity flavor and a festive look. Continue basting and watch the sauce as it thickens.
Step 7: Plate and Serve
Transfer the whole chicken to a serving platter. Arrange the pineapple slices around it and spoon the remaining glaze over the top. Let the chicken rest briefly before carving.
Serve your Whole Chicken Hamonado with steamed white rice and extra sauce.
Tips for the Best Chicken Hamonado
- Marinate overnight: This gives the chicken time to absorb the pineapple and soy sauce flavors. Keep it covered and refrigerated.
- Sear before simmering: Browning adds flavor and improves the chicken’s appearance.
- Use a wide, deep pan: Enough room makes turning and basting easier.
- Keep the simmer gentle: High heat can reduce the sauce too quickly before the chicken cooks through.
- Baste regularly: Spoon sauce over the exposed parts of the chicken for more even flavor.
- Watch the glaze: Pineapple juice and brown sugar can burn as the sauce thickens. Add a little water if needed.
- Use a thermometer: Check the thickest portions and confirm the chicken reaches 165°F (74°C).
Variations to Try
For a sweeter sauce, add a little more brown sugar, adjusting gradually.
For more fruity flavor, add pineapple chunks near the end. Fresh or canned pineapple both work well.
If you prefer a more savory dish, reduce the brown sugar slightly. Extra black pepper adds warmth without overpowering the sauce.
How to Store Leftovers
Refrigerate leftovers in airtight containers within two hours. Store for three to four days, or freeze portions with sauce.
Reheat gently in a covered pan with a little sauce or water until it reaches 165°F (74°C). Cut into portions for easier reheating.
Frequently Asked Questions
Is Chicken Hamonado the same as traditional ham?
No. This recipe uses whole chicken simmered in a sweet pineapple sauce. Traditional ham is usually made from pork and may involve curing.
Can I use canned pineapple juice?
Yes. Canned juice or juice from canned pineapple slices works well.
Can I marinate the chicken overnight?
Yes. Keep it covered and refrigerated.
How do I know when the chicken is cooked?
Check the thickest part of the breast and inner thigh with a food thermometer. The internal temperature should reach 165°F (74°C).
What should I serve with Chicken Hamonado?
Steamed white rice, sautéed vegetables, or a fresh salad pair well.
Conclusion
This Whole Chicken Hamonado recipe is an easy way to prepare a festive main dish without the lengthy process of making traditional ham. Pineapple juice, soy sauce, oyster sauce, brown sugar, garlic and onion create a sweet and savory glaze that complements the chicken.
Marinate the chicken well, sear it for extra flavor, and simmer gently while basting until fully cooked. Finish with pineapple slices, spoon the glaze over the top, and serve with warm rice. Make it for your next holiday, family gathering, or special weekend lunch, and share this flavorful dish with the people you love for your next celebration. Yum!
Whole Chicken Hamonado Recipe (TAGALOG)
MGA SANGKAP
- 1 kilo buong manok
- 2 tasa ng pineapple juice (unsweetened)
- 3 kutsara ng toyo
- 1/2 kutsarita ng paminta
- 1 malaking sibuyas (hiniwa)
- 4 butil ng bawang (hiniwa ng maliliit)
- 2 kutsara ng oyster sauce
- 1 kutsara ng asukal na pula
- asin
- 5 – 6 hiwa ng pineapple
mantika
PAANO LUTUIN
- Pagsamahin ang pineapple juice, toyo at paminta sa isang bowl. Haluin at isantabi.
- Hugasan at ihanda ang manok. Ilipat ito sa ziplock bag o sa malalim na bowl. Ilagay ang pineapple marinade. I-marinate ito ng 1 oras o magdamag.
- Magpainit ng mantika. Iprito ang manok hanggang maging brown ang balat (isantabi ang marinade). Baliktarin para maluto ang ibang sides. Alisin ang manok sa kawali.
- Igisa ang bawang at sibuyas hanggang maging light brown. Ilagay ang pineapple marinade. Dagdagan ito ng oyster sauce at asukal na pula. Haluin ng mabuti para matunaw ang asukal.
- Ibalik ang pinritong manok sa kawali. Takpan at hayaang maluto ng 15 minutes gamit ang mababang katamtamang apoy.
- Pagkatapos ng 15 minuto, baliktarin ang manok para maluto ang kabilang side. Buhus-buhusan ng sauce ang manok para pumantay ang kulay. Takpan ang kawali at hayaan itong maluto ng 15 minuto pa gamit ang mababang apoy.
- Baliktarin ulit ang manok. Tikman ang sauce at magdagdag ng asin kung kailangan. Ituloy lang ang pag-baste ng sauce sa manok. Takpan ang kawali at lutuin pa ito ng 10 – 15 minuto.
- Ilagay ang pineapple slices sa ibabaw ng manok at lutuin pa ng 5 minuto. I-baste parin ito gamit ang sauce.
- Luto na ang whole chicken hamonado at pwede nang I-serve. Ilipat ito sa serving platter at samahan ng mainit na kanin. Enjoy!
