Homemade Chicken Tocino with Pineapple Juice
Sweet, a little tangy, and super juicy—this chicken tocino is made extra tasty with pineapple juice. It’s marinated well and cooked until nicely caramelized, making it perfect with garlic rice and eggs for a simple, delicious meal.
Ingredients
- 2 pounds boneless chicken thighs breast works fine
- 5 cloves garlic minced
- 1 cup pineapple juice
- ⅓ cup banana ketchup
- ¾ cup brown sugar
- 2 tablespoon soy sauce
- 1 tablespoon vinegar
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon annatto powder
Instructions
- In a bowl, combine pineapple juice, ketchup, sugar, garlic, soy sauce, vinegar, annatto powder, salt, and pepper. Mix well until the sugar dissolves.
- Add the chicken to the marinade and mix well so each piece is evenly coated.
- Cover the bowl and place it in the refrigerator, allowing the chicken to marinate for at least 3 to 4 hours, or preferably overnight for the best flavor.
- Pan-fry the tocino without oil at first, letting the sauce reduce and absorb into the meat. Once it thickens, add a little oil and cook for 8–10 minutes, turning to brown all sides evenly.
- Serve hot with garlic fried rice and eggs for a classic tocilog combo.
Nutrition
Calories: 558.1kcalCarbohydrates: 40.6gProtein: 30.7gFat: 30.2gSaturated Fat: 8.1gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.5gTrans Fat: 0.2gCholesterol: 177.8mgSodium: 1250.4mgPotassium: 510mgFiber: 0.3gSugar: 36.9gVitamin A: 146.3IUVitamin C: 5.7mgCalcium: 57.3mgIron: 1.9mg
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