Hawaiian Chicken with Coconut Rice

Get ready for a tropical escape with this Hawaiian chicken! Juicy drumsticks are marinated in a sweet, tangy, and slightly spicy pineapple glaze that caramelizes beautifully in the oven. Paired with fluffy coconut rice, this dish brings bold island flavors to your table. Perfect for a summer dinner or anytime you’re craving something vibrant and delicious!

Instructions

1. 1

   Make the marinade glaze: In a medium saucepan, combine crushed pineapple (with juice), tomato sauce, light soy sauce, brown sugar, malt vinegar, ginger, garlic, paprika, onion flakes, cumin, chili powder, and black pepper. Bring to a simmer over medium-high heat, then reduce to medium and cook for 10 minutes, stirring occasionally, until thickened and syrupy. Mash the pineapple lightly with a potato masher to break it down. Let cool.

2. 2

   Place the chicken drumsticks in a large ziplock bag or bowl. Pour the cooled marinade over the chicken, ensuring some pineapple chunks coat the drumsticks. Marinate in the fridge for 4-24 hours (or freeze for later use).

3. 3

   Preheat your oven to 350°F (180°C). Remove the chicken from the marinade, letting excess drip off, and place in a baking dish. Drizzle with olive oil and spoon some marinade (with pineapple chunks) over each drumstick.

4. 4

   Bake for 20 minutes. Remove from the oven, turn the drumsticks, and spoon more marinade over them. If the marinade in the dish looks dry, add a splash of water to prevent burning.

5. 5

   Bake for another 15-20 minutes, until the chicken is golden and the glaze is sticky and caramelized. Check doneness (internal temp 165°F / 74°C).

6. 6

   For the coconut rice: In a medium saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a boil over high heat, then cover and reduce to low. Simmer for 15-18 minutes until the liquid is absorbed. Let rest for 5 minutes.

7. 7

   Fluff the rice with a fork and sprinkle with toasted desiccated coconut, if using. Serve the chicken with the rice, garnished with cilantro and lime wedges on the side.

Recipe Notes

• Chicken – Drumsticks are ideal for their juiciness and ability to hold the glaze. Thighs (bone-in or boneless) work too, but adjust baking time slightly for boneless (reduce by 5-10 minutes).

• Pineapple – Use canned crushed pineapple in natural juice for the right balance of sweetness and texture. If using pineapple slices or chunks, mash them lightly. Avoid syrup-packed pineapple to prevent an overly sweet glaze.

• Soy sauce – Light soy sauce keeps the marinade balanced. If using regular soy sauce, start with 1/4 cup and taste the marinade, as it’s stronger and saltier.

• Vinegar – Malt vinegar adds a rich tang, but apple cider or white wine vinegar are great substitutes. If using regular white vinegar, mix with equal parts water.

• Coconut milk – Canned coconut milk gives the rice a creamy texture. Coconut powder reconstituted to 1 cup is a budget-friendly, lower-fat option.

• Baking tip – Choose a baking dish where drumsticks fit snugly but aren’t cramped, so they brown evenly. Add a splash of water during baking if the glaze starts to burn.

• Grill option – Grilling is trickier due to the sugary glaze. Use a medium-heat flat plate, cook 15-20 minutes, then coat with glaze and turn frequently for 2-3 minutes to caramelize without burning.

• Storage – Store leftovers in the fridge for up to 3 days. Reheat chicken in the oven at 300°F (150°C) to keep the glaze sticky. Rice can be reheated with a splash of water. Freezes well for up to 2 months.

• Nutrition – Values are per serving for chicken only. Coconut rice adds approximately 200 calories per serving (1 cup cooked).