Best Chicken In Pineapple Sauce Chicken Hamonado Recipes

CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)

Chicken in Pineapple Sauce (Chicken Hamonado) image

Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.

Provided by Liza Agbanlog

Categories Philippines Chicken Dinner Pineapple Soy Sauce Rice Kid-Friendly Small Plates

Yield 4-6 servings

Number Of Ingredients 13

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

Steps:

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.
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.
Add the chicken and sauté until no longer pink, about 5 minutes.
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.
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.
Serve with steamed rice.

CHICKEN WITH PINEAPPLE SAUCE

Chicken with Pineapple Sauce image

This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
Minced chives, optional

Steps:

In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.

CHICKEN WITH PINEAPPLE SAUCE

Chicken with Pineapple Sauce image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 (3 pound) roasting chicken, cut into 8 pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 ripe pineapple, peeled, cored and chopped, juices reserved
2 medium onions, thinly sliced
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 cinnamon stick
1 bay leaf
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup dry sherry
1 to 2 cups chicken stock (optional)
1/4 cup chopped almonds

Steps:

Place the chicken pieces in a heavy bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock).
Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf.
Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.