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Stovetop Hawaiian Pineapple Chicken served in a vibrant dish with fresh pineapple

Hawaiian Chicken

A delightful dish capturing tropical flavors with juicy chicken marinated in a sweet and savory glaze, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 kg chicken drumsticks Tender and juicy pieces are the heart of the dish.
  • 2 tbsp olive oil Adds healthy fats.
  • 1 can crushed pineapple in natural juice (440 g / 15 oz) Provides refreshing sweetness.
  • 1/2 cup tomato sauce or ketchup Adds tangy depth.
  • 1/2 cup light soy sauce Brings umami flavor.
  • 4 tbsp brown sugar Enhances sweetness and caramelizes the chicken.
  • 2 tbsp malt vinegar Offers a slight tang.
  • 1 tsp fresh ginger, grated Provides warmth.
  • 3 cloves garlic, minced Infuses the dish with aromatic richness.
  • 1 tbsp paprika powder Adds color and smokiness.
  • 1 tbsp dried onion flakes Brings earthy flavor.
  • 1/2 tbsp cumin powder Introduces a warm, nutty essence.
  • 1/2 tsp chili powder (or cayenne powder) Adjust for spiciness.
  • Black pepper to taste Adds a little kick.
For the Rice
  • 1 cup long grain or medium grain rice (uncooked) A fluffy base.
  • 1 cup coconut milk Adds creamy texture.
  • 1 cup water Complements the coconut milk.
  • 1/2 tsp salt Enhances overall flavor.
  • 3/4 tsp sugar Balances savory and tart flavors.
For Serving
  • Lime wedges to serve Adds a burst of freshness.
  • Coriander/cilantro leaves for garnish Brightens the dish.
  • Toasted desiccated coconut for garnish Optional crunchy topping.

Method
 

Combine the Marinade Glaze
  1. In a saucepan over medium-high heat, combine the marinade glaze ingredients and bring to a simmer.
  2. Reduce heat to medium and cook for about 10 minutes until thickened.
Marinate the Chicken
  1. Allow the glaze to cool, then combine with chicken in a large bag or bowl, ensuring well-coated.
  2. Marinate in the refrigerator for at least four hours, ideally 24 hours.
Preheat the Oven
  1. Preheat oven to 180°C (350°F) and let marinated chicken come to room temperature.
Prepare the Baking Dish
  1. Transfer the chicken and marinade into a baking dish, drizzling olive oil on top.
  2. Spoon over a generous portion of the marinade glaze.
Bake the Chicken
  1. Bake chicken for 20 minutes, then turn and spoon more marinade over top.
  2. Bake for an additional 15 minutes.
Check for Doneness
  1. If the marinade is drying, pour in a little water to keep it juicy.
  2. Return to oven until chicken is dark golden brown and glaze is caramelized, about 5 to 10 minutes.
Cook the Rice
  1. Combine rice, coconut milk, water, salt, and sugar in a saucepan over high heat.
  2. Cover, bring to a boil, then reduce heat to low and simmer for 15 to 18 minutes.
Serve and Garnish
  1. Garnish rice with toasted coconut and fresh coriander/cilantro.
  2. Serve with lime wedges.

Notes

Consider adding broth for cooking the rice for extra flavor. Marinating overnight enhances flavors. Adjust chili powder for heat preference.