Why You’ll Love This Recipe
This Sweet & Juicy Chicken Tocino is easy to make with simple ingredients, and it doesn’t require any preservatives or artificial coloring like the store-bought version. It’s perfect for breakfast, lunch, or dinner and pairs wonderfully with garlic fried rice and a fried egg for a classic Filipino “Tosilog” meal. The balance of sweet, savory, and tangy flavors makes it irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs (or breasts, thinly sliced)
brown sugar
pineapple juice
banana ketchup or regular ketchup
soy sauce
garlic, minced
salt
black pepper
oil (for frying)
water (for simmering)
Directions
- In a bowl, combine brown sugar, pineapple juice, ketchup, soy sauce, minced garlic, salt, and pepper.
- Add the sliced chicken to the marinade and mix well until evenly coated.
- Cover and refrigerate for at least 8 hours or overnight for best flavor.
- Heat a pan over medium heat and add the marinated chicken with a bit of the marinade and water (just enough to cover the bottom).
- Let it simmer until the liquid is mostly reduced and the chicken is cooked through.
- Once the water evaporates, add a little oil and fry the chicken until caramelized and lightly browned.
- Serve hot with garlic rice and fried egg, if desired.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Marinating time: at least 8 hours (or overnight)
Cook time: 20–25 minutes
Total time: about 9 hours (including marinating)
Variations
- Use pork instead of chicken for a traditional pork tocino version.
- Add a dash of vinegar to the marinade for a tangier taste.
- Use honey or coconut sugar as a natural sweetener alternative.
- For a spicier version, add a bit of chili flakes or hot sauce to the marinade.
- Make it without ketchup for a more natural, less tangy profile.
Storage/Reheating
Store leftover chicken tocino in an airtight container in the refrigerator for up to 4 days.
To reheat, pan-fry over medium heat until warmed through and slightly crispy.
You can also freeze the uncooked marinated chicken for up to 2 months. Thaw overnight in the fridge before cooking as usual.
FAQs
What is tocino?
Tocino is a Filipino-style cured meat known for its sweet and savory flavor, traditionally made with pork but also delicious with chicken.
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier during cooking. If using breast, slice thinly and avoid overcooking.
Is pineapple juice necessary?
Yes, it helps tenderize the meat and gives tocino its signature sweetness and slight tang.
Can I cook this without marinating overnight?
It’s possible, but marinating overnight gives the best flavor and tenderness.
What’s a good side dish for chicken tocino?
Garlic fried rice and a fried egg (known as “Tosilog”) are traditional and highly recommended.
Can I bake chicken tocino?
Yes, bake at 375°F (190°C) for about 20–25 minutes or until caramelized and cooked through.
How do I prevent the sugar from burning?
Cook over medium heat and add water to simmer first. Only add oil for frying after the liquid has evaporated.
Can I make it without ketchup?
Yes, but the ketchup adds color and a slight tang. You can omit it or replace it with tomato paste.
How do I make this dish healthier?
Use less sugar or substitute with a natural sweetener, and opt for chicken breast to reduce fat.
Can I double the recipe?
Absolutely. Just make sure to marinate in a large enough container and cook in batches if needed.
Conclusion
Sweet & Juicy Chicken Tocino is a flavorful, easy-to-make Filipino dish that’s perfect for any time of day. Whether you’re preparing it for a traditional breakfast or a satisfying dinner, this homemade version is healthier, tastier, and free of artificial ingredients. One bite, and it’s sure to become a regular on your meal rotation.
PrintSweet & Juicy Chicken Tocino
Sweet & Juicy Chicken Tocino is a Filipino favorite featuring marinated chicken in a sweet, tangy, and savory blend of pineapple juice, garlic, soy sauce, and ketchup. This homemade version is free of preservatives and perfect for a traditional ‘Tosilog’ meal with garlic rice and egg.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 1/2 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup banana ketchup or regular ketchup
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water (for simmering)
- 1–2 tablespoons oil (for frying)
Instructions
- In a mixing bowl, combine brown sugar, pineapple juice, ketchup, soy sauce, garlic, salt, and black pepper.
- Add sliced chicken and mix until fully coated in the marinade.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- Heat a skillet over medium heat. Add the marinated chicken along with a few spoonfuls of marinade and the water.
- Simmer until the liquid reduces and the chicken is fully cooked.
- Once the liquid evaporates, add oil and fry the chicken until caramelized and lightly browned.
- Serve hot with garlic fried rice and a fried egg, if desired.
Notes
- For extra tenderness, use chicken thighs instead of breast.
- Cook gently over medium heat to prevent burning the sugar.
- Uncooked marinated chicken can be frozen for up to 2 months.
- Great as part of a traditional Filipino breakfast (Tosilog).
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 85mg
