ArabianBowlsChickenCuisineCurriesFrenchIndianItalianMainsMeatQuick & Easy

Hawaiian Chicken

15 mins Cook
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Copy of NomNom Recipes 1 63

Those sticky Hawaiian chook drumsticks are marinated with a pineapple primarily based glaze this is candy, highly spiced, and slightly tangy. it will transport you to Hawaii and make you need to do the hula dance too! accompanied by using coconut rice this is so delicious I could simply consume a giant bowl of it for dinner.

Hawaiian Chicken

I am a child you not after I say that I am transported back to Hawaii whenever I make these. It puts me in an amazing mood simply making them! I suggest, how a whole lot more tropical are you able to get than a bird with a pineapple marinade and coconut rice on the side? I want to drape myself in leis, put on the beach Boys’ Kokomo, shake up some Pina Coladas, and partner!!! (ps I finished briefly talking about coconut shell bikinis and grass skirts, that’s not a sight we need to think about!).

with regards to sticky birds, there’s sticky, then there’s significantly sticky. those Hawaiian bird drumsticks are insanely sticky. you are going to get messy getting caught in those, and there’s simply no better way to enjoy it. It’s finger-lickin’ good!

the name of the game to the stickiness is tinned overwhelmed pineapple which paperwork the bottom of this marinade. the wonder of the pineapple is balanced out with other flavorings including spices, garlic, ginger, and vinegar so the marinade is truly quite a complicated flavor. while baking, they turn an incredible dark golden shade and caramelize fantastically which provides more flavor to this.
I must admit, it took me some is going earlier than I used to be glad about this. I even googled pretty a chunk and attempted different pineapple marinade recipes I discovered but the flavor of the marinades have been not as strong or deep as I desired (I love flavor explosions!) or the marinade become too skinny so it didn’t make sticky glaze. I don’t make hen drumsticks often due to the fact they aren’t the healthiest reduce of birds. So after I do cause them to – typically when I’m enjoyable because they’re brilliant true-fee – I want them to be severely tasty! No second-price marinades for my drumsticks!
I used to be going to percentage this Hawaiian chook recipe with you with a tropical fashion salad on the aspect. but I couldn’t face up to sharing my coconut rice as a substitute. I recognize, I know, it’s meat and carb important right here nowadays, however, coconut and pineapple go collectively like tomatoes and basil!! I had to!

I promise you’ll see more vegetables in my subsequent publication.

So, if you’re within the northern hemisphere where it’s beginning to settle down, this is a notable dish to remind you of the summer season simply gone….. in case you’re within the southern hemisphere, this is the correct dish to celebrate that summer time is simply around the corner!!

To log out, do you realize those song lyrics?? I had this track gambling while I used to be typing up this put up!!

Aruba, Jamaica, ooh I want to take ya
Bermuda, Bahama, come on pretty Mama
Key Largo, Montego, infant why don’t we move
Jamaica off the Florida Keys

(It’s the seaside Boys’ Kokomo. In case you want to get into the groove, play the track at the same time as you’re studying the recipe!)

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Hawaiian Chicken

Hawaiian Chicken

maimoona
Those sticky Hawaiian chook drumsticks are marinated with a pineapple primarily based glaze this is candy, highly spiced, and slightly tangy. it will transport you to Hawaii and make you need to do the hula dance too! accompanied by using coconut rice this is so delicious I could simply consume a giant bowl of it for dinner.
prep time
10 mins
cooking time
15 mins
servings
2
total time
25 mins

Equipment

Ingredients

  • 1.5 kg / 3lb chicken drumsticks

  • 2 tbsp olive oil

  • MARINADE GLAZE

  • 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

  • COCONUT RICE

  • 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

  • OPTIONAL GARNISH

  • Lime wedges , to serve

  • Coriander/cilantro leaves , for garnish on rice and chicken

  • Toasted desiccated coconut , for garnish on rice

Instructions

1

MARINATE THE CHOOK

integrate the Marinade Glaze substances in a saucepan over medium-high heat. deliver to simmer, then flip it down to medium for 10 minutes or so till it decreased through around 1/three and is a chunk syrupy. The pineapple should be softened and starting to break down. provide it a mush with a potato masher to help it alongside.
2
permit Marinade Glaze to cool, then integrate it into a large ziplock bag or bowl with the bird.
3
Marinate for at least 4 hours, as much as 24 hours. you can also freeze the chook with the marinade.
4

COOK THE HEN

Preheat oven to 180C/350F.
5
bring the chook to room temperature.
6
Dip the chook and Marinade into a baking dish.
7
Drizzle over olive oil then spoon over a number of the Marinade Glaze onto the drumsticks, making sure you get some pineapple chunks on the fowl itself.
8
vicinity chicken inside the oven and bake for 20 mins. eliminate the baking tray from the oven and flip the chook and again spoon the marinade & pineapple bits onto the chicken.
9
Bake for a further 15 mins and test the hen. If the marinade pooled inside the baking dish is looking dry and starting to burn, then pour in a bit of water.
10
return the bird to the oven and bake till darkish golden brown and the Marinade Glaze is caramelized and sticky (approximately five to ten minutes).
11

COCONUT RICE

integrate substances in a saucepan over excessive warmth. cowl with a lid and bring to a boil.
12
flip down warmness to low then leave to simmer for 15 to 18 mins until all of the liquid has been absorbed.
13
eliminate from warmth and allow relaxation for a minimum of five mins before serving.
14

TO SERVE

Garnish rice with toasted desiccated coconut (optionally available).
15
Scatter coriander/cilantro over rice and chook and serve with lime wedges at the aspect.

Notes

if you cannot discover crushed pineapple, you may use canned sliced pineapple or pineapple pieces. Then simply use a fork or potato masher to crush it. You want a mixture of both pineapple chunks and juice for the marinade to show out sticky. ensure to use canned pineapple in herbal juice, no longer syrup. in case you use pineapple in syrup, the marinade will be far too candy! ensure the soy sauce you use is light soy sauce, not the same old dark soy sauce. the flavor of everyday dark soy sauce is more potent and will overpower the flavor of this marinade. in case you cannot find light soy sauce, begin with 1/4 cup of dark soy sauce and regulate with the aid of taste. The malt vinegar may be substituted with any dark-colored vinegar except balsamic. in case you don't have darkish vinegar, then white vinegar will paint well enough. four. This recipe works with both canned coconut milk and coconut powder. simply blend up 1 cup of coconut milk using the powder in line with the packet commands. In Australia, coconut powder is higher fee than cans and additionally lower in fats. Plus it's far more useful whilst you do not need a whole can of coconut milk. five. In case you use a huge baking dish so the drumsticks are spaced out plenty then the marinade can also dry out an excessive amount of even as baking. If this happens, just upload a dash of water so the marinade ends up being a sticky glaze. ideally, you need a baking dish in which the drumsticks suit in snugly but without being squeezed in tightly (they might not brown as properly). This recipe is difficult to prepare dinner on the outside grill due to the fact the sugar inside the Marinade Glaze burns fast. Its paintings, however, require a piece of approach! a) warmth BBQ on medium, the use of the flat plate side, no longer the grill (you don't need the flames to have a direct touch with the hen) b) Shake off extra Marinade Glaze, and cook dinner the fowl on the BBQ for 15 to twenty mins, turning to prepare dinner on each side calmly. c) while the drumsticks are finished, push them near collectively (nonetheless at the BBQ) and pour over all of the closing Marinade Glaze. Then toss the drumsticks to coat with the Marinade Glaze (an egg turn works quality for this). Then permit to cook dinner for a couple of minutes till the Marinade Glaze will become thick, sticky, and caramelized, turning the hen often and scrape up the Marinade Glaze as a good deal as viable to make it stick onto the chook. don't stroll away, this could happen quickly and you need to maintain turning the drumsticks! d) take away birds from BBQ and permit them to relaxation for 5 minutes earlier than serving. nutrition information for chook:
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