Go Back
+ servings

Chicken Hamonado - Sweet Roast in Pineapple

I made this delightful Chicken Hamonado-Sweet Roast in Pineapple, inspired by the original recipe from the spectacular cookbook “Celebrating 100 Years of Cooking with Nestle”, a treasured gift from a friend I used to work with when I lived in Manila, Sandra Puno, Communications and Marketing Services Director, Nestle (Philippines). The original recipe in the Nestle cookbook called for chicken cutlets and pan fried, then garnished with grated cheese. In the recipe I did, I made it more festive by using a whole chicken, roasted it in the oven and poured the pineapple juice at the end of cooking. What a fantastic and beautiful centerpiece it made at our family holiday dinner. This recipe I did serves 4 to 6. Serve it with fragrant jasmine white rice and you’re all set for Christmas!
Prep Time1 d
Cook Time1 hr 30 mins
Total Time1 d 1 hr 30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Chicken Hamonado Roast with Pineapple
Servings: 4 people
Calories: 188kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 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.
  • Hello, Friends! 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 and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
  • Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.


Serving: 1g | Calories: 188kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 132mg | Fiber: 1g | Sugar: 46g | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg