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
Scale
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.