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Hawaiian Chicken

Hawaiian Chicken with Coconut Rice

Hawaiian Chicken is the ultimate mix of sweet, savory, and tangy flavors. Juicy chicken drumsticks are marinated in a tropical glaze made with pineapple, soy sauce, and spices, then baked until sticky and caramelized. Served with fluffy coconut rice, this dish brings island vibes straight to your dinner table.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, LUNCH, Main Course
Cuisine: Asian Fusion, Hawaiian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 kg chicken drumsticks
  • 2 tbsp olive oil
For the Marinade & Glaze
  • 440 g crushed pineapple in natural juice 1 can (about 1.5 cups)
  • 1/2 cup tomato sauce or ketchup
  • 1/2 cup light soy sauce use tamari for gluten-free
  • 4 tbsp brown sugar packed
  • 2 tbsp malt vinegar or apple cider vinegar
  • 1 tsp fresh ginger finely grated
  • 3 cloves garlic 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 long-grain or medium-grain rice uncooked
  • 1 cup coconut milk unsweetened, full-fat
  • 1 cup water
  • 1/2 tsp salt
  • 3/4 tsp sugar
Optional Garnishes
  • lime wedges for serving
  • fresh coriander (cilantro) to sprinkle
  • toasted desiccated coconut for garnish

Method
 

  1. Prepare the Glaze: In a saucepan, combine pineapple, tomato sauce, soy sauce, sugar, vinegar, ginger, garlic, paprika, onion flakes, cumin, chili powder, and black pepper. Simmer 8–10 minutes until slightly thickened. Mash pineapple lightly.
  2. Marinate Chicken: Let glaze cool. Pour over chicken in a ziplock bag or bowl. Refrigerate at least 4 hours or overnight. Freeze for later if desired.
  3. Preheat Oven: Set oven to 180°C / 350°F. Bring chicken to room temperature for 20 minutes.
  4. Bake Chicken: Arrange drumsticks in a baking dish. Drizzle with olive oil and spoon some marinade on top. Bake 20 minutes.
  5. Baste & Continue: Turn chicken, spoon more marinade, and bake another 15 minutes.
  6. Finish: Add splash of water if dry. Bake 5–10 more minutes until sticky and caramelized.
  7. Coconut Rice: Combine rice, coconut milk, water, salt, and sugar in a saucepan. Cover and bring to boil. Reduce to low and simmer 15–18 minutes until absorbed.
  8. Rest & Fluff: Remove from heat, cover, and let sit 5 minutes. Fluff with fork.
  9. Serve: Plate chicken over coconut rice. Garnish with lime wedges, cilantro, and toasted coconut.

Notes

For extra smokiness, broil the chicken for 2–3 minutes at the end. Swap drumsticks for thighs or wings—adjust cooking times. For less sweetness, reduce sugar or use unsweetened pineapple juice. Add extra chili or fresh chilies for more heat.