You are going to absolutely love this adobo chicken with pineapple recipe that I’m sharing with you today! Or as my son likes to call it “recipe pineapple chicken”, he asks for it every week! And I don’t mind, because it’s super delicious and a breeze to make! And even better….it’s a budget saver by using chicken drumsticks (which is what I’m using today) or thighs…you could even use a whole chicken cut into pieces. It’s perfect to prepare ahead of time and have in the freezer, so you’ll be ready for those busy evenings. You will really impress your family with this meal…it’s delicious, easy, and inexpensive! What’s not to love? Let’s get started!!
Adobo Chicken With Pineapple
To prepare this recipe as a freezer meal, combine soy sauce, vinegars, bay leaves, pepper, garlic, dried minced onion, oil and water into a gallon sized freezer bag. Seal the bag and shake up the sauce. Open the bag and place the chicken pieces inside. Push out all the air and the sauce should completely cover the chicken, if it doesn’t add a little more water until the chicken is covered. The pineapple will need to be frozen in a separate bag, I bought my pineapple already frozen so I just kept it in the bag it came in. But, if you have a ripe, fresh pineapple, cut it up into bite-sized pieces and flash freeze on a cookie sheet before placing into a freezer bag.
When you are ready to thaw, place the frozen bag of chicken and frozen bag of pineapple on a plate or in a bowl in the refrigerator overnight. You won’t be using the pineapple in this recipe until the end of the cooking process, so make sure to keep the pineapple in it’s separate bag while thawing.
Once thawed, place chicken and the adobo sauce in a large lidded pan, over high heat and bring to a boil. Reduce heat to low, cover and simmer for 30-45 minutes, until the chicken is cooked all the way through and is pulling away from the bone.
Heat your oven to broil and place all of the yummy, falling off the bone, chicken pieces onto a slotted broiler pan. You will want the chicken to be about 6-8 inches from the broiler, so you may need to move your oven rack up a bit.
Broil the chicken for 4 minutes, then turn the chicken over and broil for another 4 minutes. It will turn golden brown and crispy, make sure to keep an eye on it while broiling, all ovens cook a little differently.
While you have the chicken broiling in the oven, let’s not forget about that delicious sauce still sitting in the pan. Bring that sauce back up to a boil and continue to boil over medium high heat until the sauce is reduced by half. If this process takes longer than the chicken broiling, that’s okay. Just remove the chicken from the oven and set aside until the sauce is ready, believe me…it’s worth the wait!
Once the sauce has reduced, stir in the pineapple pieces and bring back to a boil. Then remove from the heat.
Using a basting brush, baste each piece of chicken with the sauce 2-3 times…really give it a good coating. Return the chicken to the oven and broil for 1 minute, turn each piece over, baste again, and broil for 2 more minutes.
That’s it, your done! Serve this adobe chicken with pineapple with your favorite steamed rice.
This dish is so delicious, my son eats 4 drumsticks and always gets upset when there are no leftovers! He loves his “recipe pineapple chicken” and so do the rest of us!! It is truly a family favorite…YUM!
Below is a printable recipe card. Enjoy!
- 1 Whole Chicken cut into (10 drumsticks or 8 thighs, skin on and bone in, works well, too)
- 3/4 Cup Soy Sauce
- 1/2 Cup Rice Vinegar
- 1/4 Cup Apple Cider Vinegar
- 3 Leaves Whole Dried Bay
- 1-2 teaspoons Fresh Ground Black Pepper, to taste
- 3 Cloves Garlic crushed and finely minced
- 1/2 teaspoon Dried Minced Onion
- 1 1/2 Tablespoons Peanut Oil Vegetable Oil is just fine
- 1 1/4 Cup Water
- 1 lb Bag of Frozen Pineapple (If you have a nice and ripe fresh pineapple cut it up into bite sized pieces and then set on cookie sheet and flash freeze before putting into a freezer bag)
In a 1 Gallon Freezer bag combine Soy Sauce, Vinegars, Bay Leaves, Black Pepper, Garlic, Dried Minced Onion, Oil, and Water. Seal bag, and shake it up.
Open the bag and place you cut up chicken pieces inside. Pushing all the air out should allow the sauce to completely cover the chicken. If not, add a little more water until just covered when sealed.
Freeze along side the bag of pineapple .
Set frozen bag of chicken and frozen bag of pineapple on a plate or in a bowl (leave them in their separate bags) in the fridge the night before you want to cook this meal.
In a lidded pan; over high heat bring the chicken and the adobo sauce to a boil.
Reduce heat to low, cover and simmer for 30-45 minutes, or until chicken is cook through, and pulling away from the bone.
Heat oven to Broil.
Remove chicken from pan and place on a slotted broiler pan. Broil 4 minutes, with meat approx 6-8 inches from the broiler, turn chicken and broil and additional 4 minutes.
While the chicken is broiling, bring the sauce back up to a boil and continue to boil over medium high until the sauce is reduced by half. ( you may need to boil the sauce longer than it takes to broil the chicken. That is okay. Just pull the chicken out of oven and set aside for now.)
Once the sauce is reduced by half, stir in the pineapple and bring back to a boil, remove from heat.
Using a brush, baste each piece of chicken with the sauce 2-3 times and broil 1 more minute. Turn Chicken baste 2-3 times and broil for 2 minutes.
Serve with the sauce over your favorite steamed rice.
Pineapple doesn't go into the sauce until close to the end of the cooking process, so keep the pineapple in a separate bag in the freezer, and then thaw at same time as chicken.