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–+ servings

Whole Chicken Hamonado

Whole chicken marinated in pineapple juice and soy sauce, then simmered with garlic, onion, oyster sauce, and brown sugar until coated in a delicious sweet and savory glaze. Finished with pineapple slices, this Filipino-inspired dish is perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
MARINATING TIME 8 hours
Total Time 9 hours 15 minutes
Course Main Course
Cuisine Filipino-Inspired
Servings 6
Calories 380 kcal

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

Calories: 380kcalCarbohydrates: 19gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 115mgSodium: 850mgPotassium: 430mgFiber: 1gSugar: 16g
Keyword Chicken Hamonado Recipe, Filipino chicken recipe, Pineapple Chicken, Sweet and Savory Chicken, Whole Chicken Hamonado
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