CHICKEN TOCINO HAMONADO

Ingredients:

1	tbsp	cooking oil
1 (450 g)	pack	MAGNOLIA CHICKEN TIMPLADOS TOCINO
2	cups	unsweetened pineapple juice
1	cup	SAN MIGUEL PALE PILSEN
1/2	tsp	cinnamon
1	tbsp	honey
1/2	tsp	cloves
2	tbsp	sugar
1	cup	pineapple tidbits, drained

Procedure:

Line foil with oil. Place chicken tocino and roll tightly into a 12" long roll. Twist ends of foil to seal and set aside.
Bore holes on the roll and set aside.
Combine the rest of the ingredients in a pot and bring to a boil. Add tocino roll and simmer uncovered for about 20-25 minutes and until sauce becomes syrupy, turning roll once in a while.
Take-out roll, remove foil, cool a bit before slicing, then serve with sauce.

Makes 4 servings.

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