If you’re craving a dish that perfectly blends sweet and savory flavors with a touch of tropical sunshine, this Hawaiian Chicken Recipe is exactly what you need. Juicy, tender chicken drumsticks get lovingly baked in a vibrant pineapple and soy sauce marinade that layers fruity sweetness with a hint of spice. Paired with creamy coconut rice and garnished with fresh cilantro and toasted coconut, this dish brings the spirit of the islands right to your dinner table. Whether it’s a family night or a gathering with friends, this Hawaiian Chicken Recipe is sure to become a beloved classic in your repertoire.
Ingredients You’ll Need
This Hawaiian Chicken Recipe calls for simple, accessible ingredients that each add an essential character to the dish. From the tangy pineapple juice that brings brightness, to the rich soy sauce that deepens the flavor, every component works in harmony to create a mouthwatering meal. Here’s what you’ll gather before getting started:
- Chicken drumsticks (1.5 kg / 3lb): The naturally juicy and flavorful parts of the chicken that hold the marinade beautifully.
- Olive oil (2 tbsp): Helps to lightly brown the chicken and adds a subtle richness.
- Crushed pineapple in natural juice (440 g / 15 oz can): Adds a tropical sweetness and tenderizes the meat perfectly.
- Tomato sauce or ketchup (1/2 cup): Balances the sweetness with a touch of acidity and thickness.
- Light soy sauce (1/2 cup): Brings umami depth and a salty contrast that enhances every bite.
- Brown sugar (4 tbsp): Sweetens the sauce naturally and gives a lovely caramelized finish.
- Malt vinegar (2 tbsp): Adds subtle tang to balance the sweetness with light acidity.
- Fresh ginger, grated (1 tsp): Brings a fragrant, warm spice note that’s essential to island flavors.
- Garlic cloves, minced (3): Adds robust aroma and savory depth.
- Paprika powder (1 tbsp): Gives the sauce a mild smokiness and vibrant color.
- Dried onion flakes (1 tbsp): Enhance the savory base of the marinade.
- Cumin powder (1/2 tbsp): Adds an earthy warmth that complements all the other spices.
- Chili powder or cayenne powder (1/2 tsp): Provides a gentle kick—adjust to your spice preference.
- Black pepper: Freshly cracked for subtle heat and seasoning.
- Long grain or medium grain rice (1 cup, uncooked): The perfect neutral bed that soaks up all the delicious juices.
- Coconut milk (1 cup): Makes the rice luxuriously creamy and subtly sweet.
- Water (1 cup): For cooking the rice to fluffy perfection.
- Salt (1/2 tsp) and sugar (3/4 tsp): Essential for properly seasoning the rice.
- Lime wedges: To brighten the finished plate with juicy acidity.
- Coriander/cilantro leaves: Fresh herb garnish that adds color and fresh flavor.
- Toasted desiccated coconut: Adds crunch and a toasty contrast, making the presentation irresistibly tropical.
How to Make Hawaiian Chicken Recipe
Step 1: Prepare the Marinade and Chicken
Start by mixing crushed pineapple, tomato sauce, light soy sauce, brown sugar, malt vinegar, grated ginger, minced garlic, paprika, dried onion flakes, cumin powder, chili powder, and a few cracks of black pepper in a large bowl. This vibrant marinade blends sweet, tangy, savory, and spicy notes into one harmonious sauce. Once combined, add your chicken drumsticks and toss them thoroughly in the marinade to ensure every piece is well coated. Let this rest for at least 15 minutes so the flavors soak in beautifully.
Step 2: Brown the Chicken
Heat olive oil in a large skillet over medium heat. Carefully transfer the marinated drumsticks to the pan and brown them for about 5 minutes on each side. This creates a delicious caramelized crust and locks in the juices, adding extra depth to your Hawaiian Chicken Recipe. Once browned, you can discard the excess marinade from the pan to prevent it from burning in the next step.
Step 3: Bake the Chicken
Preheat your oven to 180°C (350°F). Place the browned chicken drumsticks in a baking dish and pour the remaining pineapple marinade over the top, making sure the chicken is well covered. Bake for approximately 40 minutes, basting halfway through, until the chicken is cooked through, tender, and the sauce has thickened slightly into a glossy glaze that clings to the drumsticks.
Step 4: Cook the Coconut Rice
While the chicken is baking, rinse the rice under cold water until it runs clear to remove excess starch. In a saucepan, combine the rice with coconut milk, water, salt, and sugar. Bring it to a gentle boil, then reduce the heat to low and simmer, covered, for about 15 minutes or until the rice is fluffy and has absorbed all the liquid. Fluff with a fork before serving.
How to Serve Hawaiian Chicken Recipe
Garnishes
Nothing finishes a plate like thoughtful garnishes. Sprinkle fresh coriander or cilantro leaves generously over the chicken and rice to add a refreshing herbal aroma and vibrant green color. Toasted desiccated coconut scattered on top of the rice adds a delightful crunch and a nutty toasted note that ties the tropical flavors together beautifully. Serve lime wedges on the side for your guests to squeeze over the dish, brightening each bite with fresh citrus zing.
Side Dishes
While the chicken and coconut rice are stars of this Hawaiian Chicken Recipe, some simple sides can elevate your meal further. Consider lightly sautéed green beans or steamed broccoli for added freshness and crunch. A tropical mango salsa or a simple green salad with a tangy vinaigrette can also complement the sweet and savory flavors without overpowering them.
Creative Ways to Present
For a truly island-inspired presentation, serve your Hawaiian Chicken Recipe on banana leaves or rustic wooden platters. Arrange the drumsticks nestled over a bed of coconut rice, then garnish generously with your lime wedges and herbs. For a festive touch, you might also serve this with a side of grilled pineapple slices or a colorful tropical fruit salad. Presentation like this brings the bright, cheerful feel of a Hawaiian luau right into your home.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Chicken Recipe keeps well in the refrigerator for up to 3 days. Store the chicken and coconut rice separately in airtight containers to maintain texture and flavor. This way, the rice won’t become overly soggy, and the chicken will stay tender and juicy.
Freezing
If you want to save some Hawaiian Chicken Recipe for later, it freezes beautifully. Place the cooked chicken drumsticks and cooled rice into freezer-safe containers or heavy-duty freezer bags. Label and date them, then freeze for up to 2 months. When frozen, the flavors remain vibrant and the texture stays satisfying after reheating.
Reheating
To reheat, gently warm the chicken drumsticks in the oven at 180°C (350°F) for about 15-20 minutes, covered loosely with foil to prevent drying out. Warm the rice separately on the stovetop with a splash of water or in the microwave to restore its creamy texture. Adding a squeeze of fresh lime after reheating revives the dish wonderfully.
FAQs
Can I use chicken thighs instead of drumsticks?
Absolutely! Chicken thighs work wonderfully for this Hawaiian Chicken Recipe because they stay juicy and tender, but keep in mind the cooking time might slightly vary. Just make sure the chicken reaches the right internal temperature for safe eating.
Is it possible to make this recipe spicier?
Definitely! You can increase the chili powder or cayenne according to your taste. Adding fresh chopped chilies or a dash of hot sauce to the marinade also amps up the heat and gives a nice kick without overpowering the sweet pineapple flavor.
Can I prepare the marinade and chicken ahead of time?
Yes, marinating your chicken in advance will actually enhance the flavor. You can prepare the marinade and chicken up to 24 hours ahead and keep it refrigerated. Just be sure to bring the chicken back to room temperature before cooking for even baking.
What can I substitute for malt vinegar if I don’t have it?
If malt vinegar is not on hand, you can use apple cider vinegar or white wine vinegar as a substitute. Both add a mild tang that balances the sweetness nicely without altering the overall Hawaiian Chicken Recipe flavor profile.
How do I know when the chicken is fully cooked?
The best way to ensure the chicken is perfectly cooked is to use a meat thermometer—aim for an internal temperature of 75°C (165°F). If you don’t have a thermometer, pierce the thickest part; the juices should run clear, and the meat should no longer be pink.
Final Thoughts
There is something truly special about this Hawaiian Chicken Recipe that makes it an instant family favorite. The way sweet pineapple mingles with savory soy and spices creates a flavor combination that feels both comforting and exciting. Whether you’re whipping it up for a casual night or a weekend feast, this dish radiates warmth and joy with every bite. I can’t wait for you to try it and bring a little taste of the tropics to your own kitchen!
Print
Hawaiian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Description
This Hawaiian Chicken recipe features juicy chicken drumsticks simmered in a flavorful pineapple-based sauce with a delightful balance of tangy, sweet, and spicy notes. Served alongside fragrant coconut rice garnished with toasted coconut and fresh cilantro, this dish brings a tropical flair perfect for a family dinner or casual gathering.
Ingredients
Chicken and Marinade
- 1.5 kg / 3 lb chicken drumsticks
- 2 tbsp olive oil
- 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
For Serving
- Lime wedges
- Coriander/cilantro leaves, for garnish
- Toasted desiccated coconut, for garnish
Instructions
- Prepare the Chicken and Sauce: In a large bowl, combine crushed pineapple (with juice), tomato sauce or ketchup, light soy sauce, brown sugar, malt vinegar, grated fresh ginger, minced garlic, paprika powder, dried onion flakes, cumin powder, chili powder, and black pepper. Mix well to create the marinade and sauce base.
- Marinate the Chicken: Add the chicken drumsticks to the bowl and toss them thoroughly in the marinade ensuring each piece is well coated. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat olive oil in a large skillet or pan over medium heat. Add the marinated chicken pieces and sear them on all sides to lock in flavor, approximately 5-7 minutes. Pour the remaining marinade over the chicken then reduce heat to low, cover, and simmer gently for about 40-45 minutes, turning occasionally, until the chicken is cooked through and tender.
- Prepare Coconut Rice: While the chicken is simmering, rinse rice under cold water until water runs clear. Combine rice, coconut milk, water, salt, and sugar in a saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes or until the rice is cooked and all liquid is absorbed. Fluff the rice with a fork once done.
- Serve: Plate the coconut rice and top with the Hawaiian chicken pieces. Garnish with fresh coriander/cilantro leaves and toasted desiccated coconut. Serve lime wedges on the side to squeeze over the dish for added freshness and tang.
Notes
- Using crushed pineapple in natural juice ensures the sauce isn’t too sweet or thick; avoid pineapple in syrup for better balance.
- Light soy sauce provides a salty, umami flavor without overpowering the sweetness of the pineapple.
- Malt vinegar adds a slight tang to the sauce, balancing the sweetness and enhancing depth of flavor.
- If you prefer spicier chicken, increase chili powder or substitute cayenne powder to taste.
- To toast desiccated coconut, dry toast in a skillet over medium heat for 3-5 minutes, stirring frequently until golden brown.
- You can substitute the chicken drumsticks with thighs or bone-in chicken breasts if preferred, adjusting cooking time accordingly.
