Chicken Hamonado

Everyone knows that sweet and salty goes really well, and you know what? Our dish today epitomizes that, with pineapples, pineapple juice and soy sauce, it’s a glorious explosion of those two contrasting flavours plus more.  Chicken Hamonado is a Filipino dish of Chicken pieces and pineapples cooked in pineapple juice and soy sauce, it’s sort of like Chicken adobo but fruiter, sweeter, less salty and less sour, more manageable for an untrained tongue.  So, if you are trying to push that adobo to your non-Filipino friend and they find it salty why not try with this one first, I bet you will have a better uptake.

Hamonado from the Spanish word jamónado which means “prepared like hamon (ham)”.  Ham and pineapples this equate to Christmas season hence this dish is popular during those times, not because of the ham but due to the pineapples which are commonly grown during this period.  And yes, what a perfect time to post this, Christmas is near so if this is not on your Noche Buena, why not give it a shot.

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Chicken Hamonado 1

Chicken Hamonado

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Chicken Hamonado is a Filipino dish of Chicken pieces and pineapples cooked in pineapple juice and soy sauce



  • 1.5 kg chicken drumettes
  • 400 g can pineapple chunks
  • 2 tbsp sugar
  • 3 tbsp soy sauce
  • 2 cups pineapple juice
  • juice from 1/2 a lemon
  • 8 cloves garlic, minced
  • 1 onion, finely chopped
  • freshly ground black pepper
  • fish sauce
  • oil


  1. In a bowl marinate chicken in lemon juice, salt and freshly ground black pepper.  Set it aside and let it marinate for an hour.
  2. In a large wok heat oil then brown chicken drumettes on all sides.  Remove from wok then set it aside.
  3. Add oil if needed then sauté garlic and onions.
  4. Pour the soy sauce, pineapple juice and sugar then once boiling add the chicken back.  Simmer in low heat for 20 minutes.
  5. Add the pineapples with the juice then continue to simmer for 15 more minutes in high heat or until the sauce had thickened.
  6. Season with fish sauce and freshly ground black pepper then serve with steamed rice.



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