Hawaiian Chicken
This finger lickin' good chicken is marinated in a sweet, tangy and spicy pineapple glaze! Perfectly matched with coconut rice.
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 1.5 kg / 3lb chicken drumsticks
- 2 tbsp olive oil
- 440 g / 15 oz can crushed pineapple in natural juice ((about 1.5 cups) (see notes))
- 1/2 cup tomato sauce or ketchup
- 1/2 cup light soy sauce ((see notes))
- 4 tbsp brown sugar
- 2 tbsp malt vinegar ((see notes))
- 1 tsp fresh ginger (, grated)
- 3 g arlic 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
- 1 cup long grain or medium grain rice (, uncooked)
- 1 cup coconut milk ((see notes))
- 1 cup water
- 1/2 tsp salt
- 3/4 tsp sugar
- Lime wedges (, to serve)
- Coriander/cilantro leaves (, for garnish on rice and chicken)
- Toasted desiccated coconut (, for garnish on rice)
Steps
-
Combine the Marinade Glaze ingredients in a saucepan over medium high heat. Bring to simmer, then turn it down to medium for 10 minutes or so until it reduced by around 1/3 and is a bit syrupy. The pineapple should be softened and starting to breakdown. Give it a mush with a potato masher to help it along.
-
Allow Marinade Glaze to cool, then combine in a large ziplock bag or bowl with the chicken.
-
Marinate for at least 4 hours, up to 24 hours. You could also freeze the chicken with the marinade.
-
Preheat oven to 180C/350F.
-
Bring the chicken to room temperature.
-
Dip the chicken and Marinade into a baking dish.
-
Drizzle over olive oil then spoon over some of the Marinade Glaze onto the drumsticks, ensuring you get some pineapple chunks on the chicken itself.
-
Place chicken in the oven and bake for 20 minutes. Remove baking tray from oven and turn the chicken and again spoon the marinade & pineapple bits onto the chicken.
-
Bake for a further 15 minutes and check the chicken. If the marinade pooled in the baking dish is looking dry and starting to burn, then pour in a bit of water.
-
Return chicken to the oven and bake until dark golden brown and the Marinade Glaze is caramelised and sticky (about 5 to 10 minutes).
-
Combine ingredients in a saucepan over high heat. Cover with a lid and bring to boil.
-
Turn down heat to low then leave to simmer for 15 to 18 minutes until all the liquid has been absorbed.
-
Remove from heat and allow to rest for at least 5 minutes before serving.
-
Garnish rice with tasted desiccated coconut (optional).
-
Scatter coriander/cilantro over rice and chicken and serve with lime wedges on the side.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (23% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 3lb chicken drumsticks | 1.5 kg | - | - |
| olive oil | 2 tbsp | - | - |
| / 15 oz can crushed pineapple in natural juice | 440 g | Rp 12.000/kg | Rp 5.280 |
| tomato sauce or ketchup | 0.5 cup | Rp 12.000/kg | Rp 1.422 |
| light soy sauce | 0.5 cup | - | - |
| brown sugar | 4 tbsp | - | - |
| malt vinegar | 2 tbsp | - | - |
| fresh ginger | 1 tsp | - | - |
| arlic cloves | 3 g | - | - |
| paprika powder | 1 tbsp | Rp 40.000/kg | Rp 600 |
| dried onion flakes | 1 tbsp | - | - |
| cumin powder | 0.5 tbsp | Rp 70.000/kg | Rp 525 |
| chili powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| Black pepper | - | - | - |
| long grain or medium grain rice | 1 cup | - | - |
| coconut milk | 1 cup | - | - |
| water | 1 cup | - | - |
| salt | 0.5 tsp | - | - |
| sugar | 0.75 tsp | - | - |
| Lime wedges | - | - | - |
| Coriander/cilantro leaves | - | - | - |
| Toasted desiccated coconut | - | - | - |
*Estimated market prices, may vary by region
Loading comments...