Hawaiian Chicken
This finger lickin' good chicken is marinated in a sweet, tangy and spicy pineapple glaze! Perfectly matched with coconut rice.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1.5 kg chicken drumsticks
- 2 tbsp olive oil
- 440 g can crushed pineapple in natural juice ((about 1.5 cups) (see notes))
- 1/2 cup tomato sauce or ketchup
- 1/2 cup light soy sauce ((see notes))
- 4 tbsp brown sugar
- 2 tbsp malt vinegar ((see notes))
- 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
- 1 cup long grain or medium grain rice (, uncooked)
- 1 cup coconut milk ((see notes))
- 1 cup water
- 1/2 tsp salt
- 3/4 tsp sugar
- Lime wedges (, to serve)
- Coriander/cilantro leaves (, for garnish on rice and chicken)
- Toasted desiccated coconut (, for garnish on rice)
Instructions
- 1
Combine the Marinade Glaze ingredients in a saucepan over medium high heat. Bring to simmer, then turn it down to medium for 10 minutes or so until it reduced by around 1/3 and is a bit syrupy. The pineapple should be softened and starting to breakdown. Give it a mush with a potato masher to help it along.
- 2
Allow Marinade Glaze to cool, then combine in a large ziplock bag or bowl with the chicken.
- 3
Marinate for at least 4 hours, up to 24 hours. You could also freeze the chicken with the marinade.
- 4
Preheat oven to 180C/350F.
- 5
Bring the chicken to room temperature.
- 6
Dip the chicken and Marinade into a baking dish.
- 7
Drizzle over olive oil then spoon over some of the Marinade Glaze onto the drumsticks, ensuring you get some pineapple chunks on the chicken itself.
- 8
Place chicken in the oven and bake for 20 minutes. Remove baking tray from oven and turn the chicken and again spoon the marinade & pineapple bits onto the chicken.
- 9
Bake for a further 15 minutes and check the chicken. If the marinade pooled in the baking dish is looking dry and starting to burn, then pour in a bit of water.
- 10
Return chicken to the oven and bake until dark golden brown and the Marinade Glaze is caramelised and sticky (about 5 to 10 minutes).
- 11
Combine ingredients in a saucepan over high heat. Cover with a lid and bring to boil.
- 12
Turn down heat to low then leave to simmer for 15 to 18 minutes until all the liquid has been absorbed.
- 13
Remove from heat and allow to rest for at least 5 minutes before serving.
- 14
Garnish rice with tasted desiccated coconut (optional).
- 15
Scatter coriander/cilantro over rice and chicken and serve with lime wedges on the side.