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Tasty Hawaiian Chicken served with tropical fruits and colorful garnishes.

Hawaiian Chicken

A delightful dish that transforms chicken drumsticks into a sweet and savory delight with pineapple, spices, and coconut cream, evoking the tropical essence of Hawaii.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade and Chicken
  • 1.5 kg chicken drumsticks juicy and tender, the backbone of this dish.
  • 2 tbsp olive oil enhances flavor and helps achieve crispy skin.
  • 440 g can crushed pineapple in natural juice adds sweetness and moisture.
  • 1/2 cup tomato sauce or ketchup contributes a tangy depth.
  • 1/2 cup light soy sauce provides umami and saltiness.
  • 4 tbsp brown sugar caramelizes beautifully for a sweet glaze.
  • 2 tbsp malt vinegar adds acidity to balance flavors.
  • 1 tsp fresh ginger, grated brings warmth and freshness.
  • 3 cloves garlic, minced infuses the dish with aroma.
  • 1 tbsp paprika powder adds a smoky undertone.
  • 1 tbsp dried onion flakes layers additional flavor.
  • 1/2 tbsp cumin powder contributes earthiness.
  • 1/2 tsp chili powder adds a hint of heat.
  • black pepper enhances overall flavor.
For Serving and Garnishing
  • 1 cup long grain or medium grain rice, uncooked serves as a hearty base.
  • 1 cup coconut milk creamy and luscious.
  • 1 cup water to cook the rice.
  • 1/2 tsp salt to season the rice.
  • 3/4 tsp sugar to balance the saltiness.
  • lime wedges a bright, zesty addition.
  • coriander/cilantro leaves fresh and aromatic.
  • toasted desiccated coconut adds a delightful crunch.

Method
 

Preparation
  1. Combine the marinade ingredients in a saucepan over medium-high heat. Bring to a simmer, then reduce to medium heat and simmer for about 10 minutes until reduced by one-third.
  2. Let the marinade cool, then combine in a large ziplock bag or bowl with the chicken drumsticks, ensuring each piece is well-coated.
  3. Marinate the chicken for at least 4 hours or up to 24 hours for best flavor.
Cooking
  1. Preheat the oven to 180°C (350°F). Bring the marinated chicken to room temperature.
  2. Transfer the chicken along with the marinade into a baking dish, and drizzle with olive oil.
  3. Bake for 20 minutes, then turn the chicken to ensure even cooking and spoon more marinade over the top.
  4. Bake for another 15 minutes, adding water if the marinade looks dry.
  5. Continue baking until the chicken is dark golden brown and the glaze is caramelized, about 5 to 10 minutes more.
  6. Meanwhile, cook the rice by combining it with coconut milk, water, salt, and sugar in a saucepan. Bring to a boil, cover, and simmer for 15 to 18 minutes until liquid is absorbed.
  7. Remove the rice from heat and let it rest for 5 minutes before serving.
Serving
  1. Garnish the rice with toasted coconut and sprinkle fresh cilantro over both the rice and chicken. Serve with lime wedges on the side.

Notes

Marinate the chicken overnight for maximum flavor infusion. Experiment with spices or add jalapeños for extra heat. Grilling the chicken after baking adds a crispy char.