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Delicious Hawaiian Chicken served with tropical fruits and rice

Hawaiian Chicken

A vibrant and flavorful dish featuring juicy chicken, sweet pineapple, and aromatic spices, perfect for family gatherings or cozy dinners.
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Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade Glaze
  • 440 g 1 can crushed pineapple in natural juice Approximately 1.5 cups.
  • 1/2 cup tomato sauce or ketchup Offers tanginess and sweetness.
  • 1/2 cup light soy sauce Enhances umami flavor.
  • 4 tbsp brown sugar Balances savory with caramel notes.
  • 2 tbsp malt vinegar Adds tangy acidity.
  • 1 tsp fresh ginger, grated Infuses refreshing zing.
  • 3 cloves garlic, minced Adds aromatic depth.
  • 1 tbsp paprika powder Contributes mild smokiness.
  • 1 tbsp dried onion flakes Delivers savory flavor.
  • 1/2 tbsp cumin powder Adds earthy warmth.
  • 1/2 tsp chili powder Adjust to taste for heat.
  • Black pepper A dusting to taste.
For the Chicken and Rice
  • 1.5 kg chicken drumsticks Hearty drumsticks that become juicy when roasted.
  • 1 cup long grain or medium grain rice, uncooked Forms the base of the dish.
  • 1 cup coconut milk Adds creaminess.
  • 1 cup water Used to cook the rice.
  • 1/2 tsp salt Adds balance to the dish.
  • 3/4 tsp sugar Harmonizes savory notes.
  • lime wedges to serve Provides a zesty burst.
  • Coriander/cilantro leaves For garnishing.
  • Toasted desiccated coconut Optional garnish for texture.

Method
 

Combine the Marinade Glaze
  1. Combine crushed pineapple, tomato sauce, soy sauce, brown sugar, malt vinegar, ginger, garlic, paprika, onion flakes, cumin, chili powder, and black pepper in a saucepan over medium-high heat.
  2. Bring to a simmer, then reduce heat to medium and cook for about 10 minutes until it reduces by one-third and thickens slightly.
Marinate the Chicken
  1. Once the marinade glaze has cooled, transfer it to a large ziplock bag or bowl.
  2. Add chicken drumsticks and ensure they are well-coated in the glaze.
  3. Seal the bag or cover the bowl and let marinate for at least 4 hours, up to 24 hours in the refrigerator.
Prepare for Baking
  1. Preheat your oven to 180°C (350°F) and bring the marinated chicken to room temperature.
  2. In a baking dish, arrange the chicken drumsticks and drizzle olive oil on top.
  3. Spoon marinade glaze over the chicken, ensuring each piece has some pineapple chunks.
Bake the Chicken
  1. Place the baking dish in the oven and bake for 20 minutes.
  2. Remove the dish, turn the chicken for even cooking, and drizzle additional marinade.
  3. Bake for another 15 minutes and keep checking the marinade; add water if needed.
  4. Continue to bake until the chicken is dark golden brown and the glaze is caramelized, taking an additional 5 to 10 minutes.
Cook the Rice
  1. In a saucepan, combine uncooked rice, coconut milk, water, salt, and sugar.
  2. Cover and bring to a boil, then reduce heat to low and simmer for 15 to 18 minutes.
  3. Once the liquid has been absorbed, remove from heat and let rest for at least 5 minutes.
Serve it Up
  1. Serve the Hawaiian Chicken over the fluffy rice.
  2. Garnish with fresh coriander or cilantro and serve lime wedges on the side.

Notes

For best results, use fresh pineapple. If short on time, marinate for at least two hours. Consider grilling the chicken instead of baking for a smoky flavor.