Hawaiian Chicken

Name: Hawaiian Chicken With Pineapple Glaze and Coconut Rice
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Hawaiian
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 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; 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)

Jump to ingredients

This Hawaiian chicken features tender drumsticks marinated in a reduced pineapple glaze with ginger, garlic, and warm spices, then baked until sticky and caramelized. Served alongside creamy coconut rice, it delivers tropical sweetness with a savory, tangy finish.

22 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
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.
2
Allow Marinade Glaze to cool, then combine in a large ziplock bag or bowl with the chicken.
3
Marinate for at least 4 hours, up to 24 hours. You could also freeze the chicken with the marinade.
4
Preheat oven to 180C/350F.
5
Bring the chicken to room temperature.
6
Dip the chicken and Marinade into a baking dish.
7
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.
8
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.
9
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.
10
Return chicken to the oven and bake until dark golden brown and the Marinade Glaze is caramelised and sticky (about 5 to 10 minutes).
11
Combine ingredients in a saucepan over high heat. Cover with a lid and bring to boil.
12
Turn down heat to low then leave to simmer for 15 to 18 minutes until all the liquid has been absorbed.
13
Remove from heat and allow to rest for at least 5 minutes before serving.
14
Garnish rice with tasted desiccated coconut (optional).
15
Scatter coriander/cilantro over rice and chicken and serve with lime wedges on the side.

Was this recipe helpful?

Tips & Notes

Pro tips

Reduce the marinade glaze first (step 1) to concentrate flavors and create a syrupy, caramelized coating—this is key to the sticky, glossy finish.
Mash the softened pineapple chunks during reduction to distribute them throughout the glaze and prevent them from burning in the oven.
Flip and baste the chicken halfway through baking (after 20 minutes) to ensure even caramelization and prevent the glaze from scorching on the bottom.
Watch for a dry, burning glaze at the end of cooking—if the pan looks too dry after 35 minutes, add a splash of water to prevent charring and allow the glaze to stay glossy.

Substitutions

Tomato sauce → ketchup (use equal amount; ketchup adds more sweetness)
Malt vinegar → rice vinegar or white vinegar (use 1.5 tbsp for similar acidity without the malt flavor)
Fresh ginger → 1/2 tsp ground ginger (dried ginger is more potent; reduce to avoid overpowering)
Coconut milk → heavy cream or evaporated milk (coconut rice will have less tropical flavor but similar creaminess)

Storage & make-ahead

Store cooled chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat chicken uncovered at 160°C for 10-15 minutes until warm; reheat rice gently in a saucepan with a splash of water over low heat.

Common Questions

How long should I marinate the chicken?

Marinate for at least 4 hours, but up to 24 hours for deeper flavor. You can also freeze the chicken with the marinade for later.

Can I use chicken breasts instead of drumsticks?

Yes, but reduce baking time to 25-30 minutes total, checking for doneness earlier since breasts cook faster than drumsticks.

What should the finished glaze look like?

After reducing for 10 minutes, it should be syrupy and about 1/3 less volume, with softened pineapple that breaks apart easily with a potato masher.

How do I know when the chicken is done?

Bake until the marinade glaze is caramelized and sticky (about 40-45 minutes total), with dark golden-brown skin. The glaze should not be burning; add water if it looks too dry.