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Hawaiian Chicken

Plate of Hawaiian chicken glazed with a rich, sticky sauce, garnished with fresh cilantro, with lime wedges and rice in the background.
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Sticky, sweet, and tangy Hawaiian Chicken marinated in pineapple glaze, served with creamy coconut rice for a tropical twist on dinner.

Ingredients

Scale
  • 1.5 kg / 3 lb chicken drumsticks
  • 2 tbsp olive oil
  • 1 can (440 g / 15 oz) crushed pineapple in natural juice
  • 1/2 cup tomato sauce or ketchup
  • 1/2 cup light soy sauce
  • 4 tbsp brown sugar
  • 2 tbsp malt vinegar
  • 1 tsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 tbsp paprika powder
  • 1 tbsp dried onion flakes
  • 1/2 tbsp cumin powder
  • 1/2 tsp chili powder (or cayenne, to taste)
  • Black pepper, to taste
  • 1 cup long or medium grain rice (uncooked)
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 3/4 tsp sugar
  • Lime wedges (optional garnish)
  • Cilantro leaves (optional garnish)
  • Toasted desiccated coconut (optional garnish)

Instructions

  1. In a saucepan over medium-high heat, combine all marinade glaze ingredients. Simmer for about 10 minutes until reduced by one-third and syrupy. Mash pineapple slightly.
  2. Allow glaze to cool, then pour over chicken in a bowl or ziplock bag. Marinate for 4 to 24 hours (or freeze for later use).
  3. Preheat oven to 180°C / 350°F. Bring marinated chicken to room temperature.
  4. Transfer chicken to a baking dish. Drizzle with olive oil and spoon over marinade, ensuring pineapple chunks stick to the chicken.
  5. Bake for 20 minutes. Remove and turn chicken, spoon over more marinade, then return to oven for another 15 minutes.
  6. If marinade in the dish starts to burn, add a splash of water. Bake an additional 5–10 minutes until chicken is dark golden and sticky.
  7. For the coconut rice, combine rice, coconut milk, water, salt, and sugar in a saucepan. Bring to a boil, then reduce to low and simmer for 15–18 minutes until liquid is absorbed.
  8. Remove rice from heat and let sit for 5 minutes before serving.
  9. Garnish chicken and rice with cilantro, lime wedges, and toasted coconut if desired. Serve together hot.

Notes

  • Use pineapple in natural juice, not syrup, to avoid excess sweetness.
  • Light soy sauce is recommended; dark soy sauce can overpower flavor.
  • Substitute malt vinegar with any dark vinegar except balsamic.
  • Coconut milk can be from a can or mixed from powder.
  • Use a snug baking dish to prevent glaze from burning.
  • Grill version requires indirect heat to prevent burning due to sugar content.

Nutrition

Find it online: https://recipeeasily.com/hawaiian-chicken-delicious-recipe/