Ingredients
2 lbs boneless chicken thighs or legs
1 cup pineapple juice
¼ cup banana ketchup
½ cup sugar
1 tbsp garlic powder
1 tbsp salt
1 cup water (for cooking)
2 tbsp canola oil (for frying)
Instructions
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Marinate the chicken in pineapple juice, banana ketchup, sugar, garlic powder, and salt. Refrigerate for 4 hours or overnight.
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Cook using one of these methods:
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Pan-Fry: Heat oil, cook chicken 5–7 min per side.
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Grill: Medium-high heat, 6–8 min per side.
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Air Fry: 375°F, 10–12 min, flipping halfway.
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Bake: 375°F for 25–30 min, turning once.
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Broil: 5–7 min per side.
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Slow Cook: 6–8 hrs on low, 3–4 on high.
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Pressure Cook: 10 min high pressure, natural release.
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Notes
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Don’t marinate longer than 24 hours to avoid mushy texture.
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Add chili flakes for a spicy kick.
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Use chicken breast and honey for a healthier version.
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Add pineapple chunks while cooking for extra sweetness.
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Great with garlic fried rice and egg (classic “Tocilog”).
- Prep Time: 15 minutes
- Cook Time: 20 minutes (depending on method)