Hawaiian Chicken Recipe

Hawaiian Chicken is the ultimate mix of sweet, savory, and tangy flavors—all in one mouthwatering dish. Juicy chicken drumsticks are marinated in a tropical glaze made with pineapple, soy sauce, and spices, then baked until sticky and caramelized. Paired with fluffy coconut rice, this recipe brings island vibes straight to your dinner table. Whether you’re hosting friends, planning a family dinner, or just craving something different, this Hawaiian Chicken is sure to impress without being complicated.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Sweet & Savory Balance – Pineapple adds natural sweetness, perfectly balanced with soy sauce, vinegar, and spices.
• Simple Ingredients – Uses pantry staples and easy-to-find items, no fuss required.
• Perfect for Gatherings – A real crowd-pleaser with a tropical twist that feels special yet approachable.
• Make-Ahead Friendly – The chicken can be marinated overnight or even frozen in the glaze for later.
• Unforgettable Flavors – Sticky, caramelized chicken paired with creamy coconut rice makes this version stand out from ordinary baked chicken.

Ingredients Needed

For the Chicken

• 1.5 kg / 3 lb chicken drumsticks
• 2 tbsp olive oil

For the Marinade & Glaze

• 1 can (440 g / 15 oz) crushed pineapple in natural juice (about 1.5 cups)
• 1/2 cup tomato sauce or ketchup
• 1/2 cup light soy sauce (not dark soy; lighter flavor works best)
• 4 tbsp brown sugar, packed
• 2 tbsp malt vinegar (or apple cider vinegar for a fruitier note)
• 1 tsp fresh ginger, finely grated
• 3 garlic cloves, minced
• 1 tbsp paprika powder
• 1 tbsp dried onion flakes
• 1/2 tbsp ground cumin
• 1/2 tsp chili powder or cayenne (adjust for spice level)
• Freshly ground black pepper, to taste

For the Coconut Rice

• 1 cup uncooked long-grain or medium-grain rice
• 1 cup coconut milk (unsweetened, full-fat for richness)
• 1 cup water
• 1/2 tsp salt
• 3/4 tsp sugar

Optional Garnishes

• Lime wedges, for serving
• Fresh coriander (cilantro) leaves, to sprinkle over rice and chicken
• Toasted desiccated coconut, for extra crunch and aroma

How to Make Hawaiian Chicken

Marinate the Chicken

1. Prepare the glaze: In a medium saucepan, combine pineapple, tomato sauce, soy sauce, sugar, vinegar, ginger, garlic, paprika, onion flakes, cumin, chili powder, and black pepper. Bring to a gentle simmer over medium-high heat. Reduce heat and cook for 8–10 minutes until the mixture thickens slightly and reduces by about one-third. The pineapple should soften—mash lightly with a fork or potato masher.
2. Cool and marinate: Let the glaze cool completely, then pour it over the chicken in a large ziplock bag or bowl. Toss to coat well. Cover and refrigerate for at least 4 hours (overnight for deeper flavor). You can also freeze the chicken in the marinade for later use.

Cook the Chicken

3. Preheat oven: Set oven to 180°C / 350°F. Remove chicken from the fridge 20 minutes beforehand so it cooks evenly.
4. Bake the chicken: Arrange drumsticks in a baking dish. Drizzle with olive oil, then spoon some marinade (with pineapple chunks) over the top. Bake for 20 minutes.
5. Baste and continue: Remove from oven, turn the chicken, and spoon more marinade and pineapple over it. Return to bake another 15 minutes.
6. Finish caramelizing: If the dish looks too dry, add a splash of water. Bake another 5–10 minutes, or until the chicken is golden brown, sticky, and caramelized.

Coconut Rice

7. Cook the rice: Combine rice, coconut milk, water, salt, and sugar in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 15–18 minutes until liquid is absorbed.
8. Rest & fluff: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Serving and Storage Tips

• Serving: Plate the chicken over a bed of coconut rice, then garnish with lime wedges, fresh cilantro, and toasted coconut. The lime juice brightens the sweetness beautifully.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven at 160°C / 320°F until heated through, or microwave with a splash of water to keep the chicken moist.

Helpful Notes

• For extra smokiness, you can finish the chicken under the broiler (grill) for 2–3 minutes.
• Swap chicken drumsticks for thighs or wings—adjust cooking time as needed.
• If you prefer less sweetness, reduce the sugar or use unsweetened pineapple juice.
• To make it spicier, add extra chili powder or even sliced fresh chilies to the marinade.

Conclusion

This Hawaiian Chicken recipe is a guaranteed hit—juicy, sticky chicken glazed with sweet pineapple and savory spices, paired with creamy coconut rice. It’s comforting, exciting, and versatile enough for weeknight dinners or special occasions. If you’ve been searching for a recipe that balances tropical flavors with homestyle comfort, this one delivers.

Tried it? Leave a comment and star rating below—I’d love to hear your thoughts! Don’t forget to share your delicious creation on Pinterest or Facebook. 🌴🍍
What twist would you add—extra heat, or more sweetness? Let us know!

Frequently Asked Questions (FAQ)

Can I use chicken thighs or wings instead of drumsticks?

Yes! Thighs and wings both work beautifully. Just adjust the baking time—thighs may need a few extra minutes, while wings cook faster.

How do I make this gluten-free?

Swap soy sauce for a gluten-free option like tamari or coconut aminos. Everything else in the recipe is naturally gluten-free.

Can I grill the chicken instead of baking?

Definitely. Grill over medium heat, turning and basting with extra glaze, until caramelized and cooked through.

How thick should the glaze be?

The glaze should be syrupy and coat the back of a spoon. If it’s too thin, simmer longer. If too thick, loosen with a splash of pineapple juice or water.

Is this recipe freezer-friendly?

Yes—you can freeze the raw chicken in marinade for up to 2 months. Simply thaw overnight in the fridge before baking.