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Hawaiian Chicken with Pineapple Glaze Served with Coconut Rice Recipe

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4.9 from 149 reviews

Hawaiian Chicken is a mouthwatering dish featuring chicken drumsticks marinated in a sweet, tangy, and spicy pineapple glaze. It’s perfectly complemented by creamy coconut rice, making it an ideal tropical-inspired meal packed with bold flavors and a sticky caramelized finish.

Ingredients

Chicken

  • 1.5 kg / 3 lb chicken drumsticks
  • 2 tbsp olive oil

Marinade Glaze

  • 440 g / 15 oz can crushed pineapple in natural juice (about 1.5 cups)
  • 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 powder), adjust to taste
  • Black pepper, to taste

Coconut Rice

  • 1 cup long grain or medium grain rice, uncooked
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 3/4 tsp sugar

Optional Garnish

  • Lime wedges, to serve
  • Coriander/cilantro leaves, for garnish on rice and chicken
  • Toasted desiccated coconut, for garnish on rice

Instructions

  1. Marinate the Chicken: Combine all the marinade glaze ingredients in a saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium and cook for about 10 minutes until the mixture reduces by one-third and becomes syrupy. The pineapple should soften and break down—use a potato masher to help mush it. Allow the glaze to cool slightly; then, place the chicken drumsticks in a large ziplock bag or bowl and pour the marinade glaze over the chicken. Seal and marinate for at least 4 hours, ideally up to 24 hours. You may also freeze the chicken with the marinade for convenience.
  2. Prepare for Cooking: Preheat your oven to 180°C (350°F). Remove the chicken from the fridge and let it come to room temperature.
  3. Bake the Chicken: Place the marinated chicken along with some of the marinade in a baking dish and drizzle with olive oil. Spoon some pineapple chunks and glaze over each drumstick so they are well coated. Bake for 20 minutes in the preheated oven.
  4. Turn and Continue Baking: Remove the baking dish and turn the chicken to the other side. Spoon additional marinade glaze and pineapple chunks on top. Bake for another 15 minutes. If the glaze in the dish looks dry or starts to burn, add a splash of water to keep it moist.
  5. Caramelize the Glaze: Return the chicken to the oven and bake for an additional 5 to 10 minutes or until the chicken is dark golden brown and the glaze is sticky and caramelized.
  6. Make the Coconut Rice: Combine the rice, coconut milk, water, salt, and sugar in a saucepan. Cover with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 15 to 18 minutes or until the liquid is absorbed. Remove from heat and allow to rest covered for 5 minutes before serving.
  7. Serve: Garnish the coconut rice with toasted desiccated coconut (optional), fresh coriander leaves, and serve the chicken with lime wedges on the side for squeezing.

Notes

  • If crushed pineapple is unavailable, use canned pineapple slices or chunks, then crush them with a fork or potato masher. Ensure you have both pineapple chunks and juice for the sticky marinade.
  • Use canned pineapple in natural juice, not syrup, to avoid an overly sweet marinade.
  • Light soy sauce is recommended for a balanced flavor; if unavailable, start with half the amount of dark soy sauce and adjust to taste.
  • Malt vinegar can be substituted with any dark vinegar except balsamic; white vinegar can be used if necessary.
  • You can prepare the coconut milk from coconut powder according to the package instructions if canned coconut milk is not available.
  • Use a baking dish where drumsticks fit snugly but are not overcrowded to prevent drying out of the marinade during baking. Add water if the glaze dries out.
  • This recipe can be cooked on a BBQ but requires careful heat management to avoid burning the sugar in the glaze.

Find it online: https://recipebychef.com/hawaiian-chicken-with-pineapple-glaze-served-with-coconut-rice-recipe/