Name: Chicken in Pineapple Sauce (Chicken Hamonado)
Yield: 4–6 servings
Ingredients: 3 lb (1.3 kg) chicken pieces of your choice (thighs, drumsticks or wings); 2 tbsp (30 ml) fish sauce; 1 tbsp (15 ml) lemon juice; 1 tsp freshly ground black pepper, plus more to taste; 2 tbsp (30 ml) vegetable oil; 4 cloves garlic, chopped; 1 small onion, chopped; 1 cup (240 ml) unsweetened pineapple juice; 2 tbsp (25 g) sugar; 2 tbsp (30 ml) soy sauce; 1 (14-oz [398-ml]) can pineapple chunks with juice; Salt, to taste; Steamed rice, for serving

Pineapple fans should definitely try this chicken hamonado dish. Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty. Pork can also be used to make hamonado, but this chicken version is my favorite!

Ingredients

4–6 servings

3 lb (1.3 kg) chicken pieces of your choice (thighs, drumsticks or wings)

2 tbsp (30 ml) fish sauce

1 tbsp (15 ml) lemon juice

1 tsp freshly ground black pepper, plus more to taste

2 tbsp (30 ml) vegetable oil

4 cloves garlic, chopped

1 small onion, chopped

1 cup (240 ml) unsweetened pineapple juice

2 tbsp (25 g) sugar

2 tbsp (30 ml) soy sauce

1 (14-oz [398-ml]) can pineapple chunks with juice

Salt, to taste

Steamed rice, for serving

Preparation

Step 1
In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
Step 2
Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
Step 3
Add the chicken and sauté until no longer pink, about 5 minutes.
Step 4
Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
Step 5
Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
Step 6
Serve with steamed rice.

Cover of Quintessential Filipino Cooking with white table and various dishes, including pancit, kare kare, lumpia, and lechon kawali.

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Reviews (1)

As written, I would give this recipe 2.5 stars. A few quick alterations, and then it's 3+ and definitely something to make again. Definitely the best of the 1/2 dozen or so other hamonado recipes I reviewed before attempting this dish. I switched up and browned the chicken first (which, working in batches, added a significant amount of time), then I sauteed the onions and garlic, followed by deglazing the chicken fond with the liquids before adding back the chicken. I also used a 300°F oven versus the stovetop. I cooked it covered the entire time. In hindsight, next time I will only cover for the first 1/2 of cooking in the oven. I added parsley at the end, but it struck me that mint, which I didn't have, would be even better.
- d_odds
- Queens, NY
- 3/17/2019