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4 from 1 vote

Freezer Adobo Chicken with Pineapple

My son calls this "recipe pineapple chicken" and asks for it every week! And it's the perfect freezer meal...delicious, easy to make and super inexpensive!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: pineapple chicken
Servings: 6
Calories: 367kcal
Author: Karrie


  • 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 tsp Fresh Ground Black Pepper, to taste
  • 3 Cloves Garlic crushed and finely minced
  • 1/2 tsp Dried Minced Onion
  • 1 1/2 tbsp 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)


To Freeze:

  • 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 .

To Thaw:

  • 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.

To Cook:

  • 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.


Serving: 114g | Calories: 367kcal | Carbohydrates: 12g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1713mg | Potassium: 403mg | Fiber: 1g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 38.9mg | Calcium: 32mg | Iron: 2.1mg