Chicken Inasal With Pineapple

Preparation Time

30 mins.

Cooking Time

1 hr. and 58 mins.

Serving Size

8

Ingredients

FOR THE MARINADE

• 3 Tbsp soy sauce
• 1 tsp liquid seasoning
• 1 cup clear soda
• 1 Tbsp calamansi juice
• 1/2 tsp pepper
• reserved pineapple syrup

• 1 kg chicken, whole, stuffed and marinated
• 1 tsp ginger, sliced
• 2 stalk tanglad, lightly pounded
• 1 pc bay leaf/laurel leaf
• 1 can DEL MONTE Pineapple Chunks (227g), drained, reserve syrup
• 2 Tbsp butter
• 1 Tbsp atsuete seeds
• 1 Tbsp cornstarch, dissolved in 1 Tbsp water

Preparation

1. In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper and reserved pineapple syrup.
2. Marinate the chicken for atleast 30 minutes.
3. Stuff the chicken with ginger, tanglad, bayleaf and DEL MONTE Pineapple Chunks. Set aside.
4. Heat butter and atsuete for 1 minute or until color is extracted. Drain and discard seeds. Brush chicken with atsuete-butter mixture. Broil in turbo broiler or oven at 375F for 1 hour, turning and basting every 15 minutes. Reserve drippings collected from turbo pot.
5. Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick. Serve as gravy for chicken.

Cooking Skills Needed

• Baking
• Marinating
• Stuffing
• Dissolving
• Pounding

Cooking Tools Needed

• Colander