Filipino food during the holidays is always made more special by glistening marinades, often sweetened by tropical fruits. Our family favorite is Chicken Hamonado, a dish of chicken or pork that’s made special with pineapple juices and familiar Filipino seasonings.
Hamonado comes from the word ‘ham’ which describes how a dish is ‘cured’ with sweet sauces then cooked till it looks and almost tastes like the flavors of a ham. It is deliriously delish. Just like this whole roast chicken I made and will serve on the Christmas table.
If you need a really good holiday dish that’s easy and gorgeous, yet has all the fantastic flavors to make a grand entrance on the table, then this is the one to try. After the roast chicken came out of the oven, the skin was shiny and crisp. Once carved, the chicken was tender, sweet and succulent. The pineapple chunks were a treat to enjoy along with the dish. This is an extraordinary yet effortless entrée for the holidays or any family meal.
Chicken Hamonado - Sweet Roast in Pineapple
- 4 pounds whole roasting chicken
- 1 can (20 ounces) pineapple chunks if canned, reserve 1 cup of the pineapple juice
- 1 cup pineapple juice
- 1 teaspoon Maggi seasoning
- 2 Tablespoons patis ( Filipino fish sauce)
- 1 Tablespoon calamansi or lemon juice
- 3/4 cup brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon white pepper powder
- for serving: boiled jasmine white rice
- To marinate overnight: Pre-marinate the whole roasting chicken with Maggi seasoning, fish sauce or patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt, white 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 the Hamonado: 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 whole 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).
- At the last thirty minutes of cooking, remove the foil cover from the chicken. Combine the reserved pineapple juice from the canned pineapple and brown sugar, then pour it over the chicken. Add the pineapple chunks over the rest of the chicken. Let this cook for 25 minutes till top of chicken has a nice glaze.
- When chicken is done, arrange on a serving platter. Garnish with more pineapple chunks or slices. Pour a little of the drippings on the roast to make it shiny. Serve hot with boiled jasmine white rice.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]