This finger lickin' good chicken is marinated in a sweet, tangy and spicy pineapple glaze! Perfectly matched with coconut rice.
1106 kcal
/serving
50 min
Serves
4
Easy
American
Ingredients
- 1.5 kg / 3 lb 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 (240ml) long grain or medium grain rice (, uncooked)
- 1 cup (240ml) coconut milk (see notes)
- 1 cup (240ml) 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)
Preparation
Not specified
Cooking
- Marinate the Chicken.
- 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.
- Cook the Chicken.
- 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).
- Coconut Rice.
- 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.
- To Serve.
- Garnish rice with tasted desiccated coconut (optional).
- Scatter coriander/cilantro over rice and chicken and serve with lime wedges on the side.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
1106
Calories
77.1g
Protein
66% DV
70.8g
Carbs
24% DV
57.0g
Fat
73% DV
4.8g
Fiber
13% DV
22.6g
Sugars
1749mg
Sodium
117% DV
345mg
Cholesterol
98% DV
| Health Labels | Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
| Allergen Info | Tree Nuts |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
