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Hawaiian Chicken

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Hawaiian Chicken

 

I thought I would make a recipe up that was easy, no fuss and delivered big on flavour and tender moist chicken.
I decided I would go with a pineapple flavour, and have the chicken and pineapples lovely and caramelised during the baking, making the chicken a little sticky sweet on the outside and real moist and tender when you eat it.
I based the sauce on a slight sweet and sour flavour, and because the chicken is cooking in the sauce, you have the flavours coming through every part of this dish. It really was a delight to eat and super quick to prepare.

Ingredients:

Chicken Thighs or Drumsticks. Allow 2 – 3 per person.
As many pineapple rings as you like. I allowed 2 per person
The pineapple juice from the can of your pineapples (about 1 cup or so?)
The sauce
2 cups or 500 ml hot water
1 chicken stock cube
2 teaspoons mustard (your favourite choice)
1 Tablespoon Sugar
1 Tablespoon honey
1 Tablespoon Tomato puree
Salt & Pepper
1 Tablespoon vinegar
2 Tablespoons flour ** if you are using more liquid, you will need to use more flour or cornstarch to thicken the sauce.

Instructions:

1. Set Oven to 180 C / 350 F / Gas 4
2. Wash and prepare the chicken in a suitable oven proof dish. Allow enough space for the chicken to sit separate and also to hold the sauce. Pour over the pineapple juice. Add salt and pepper to the chicken if you wish.

Hawaiian Chicken
3. In a jug, add the stock cube to the hot water to dissolve it, then in a bowl, add the flour and enough cold water to make it into a paste. Once done, add the remaining ingredients for the sauce and stir to avoid any lumps. Add this to the jug of hot water & dissolved stock cube.
4. Pour the sauce all over the chicken and then arrange the pineapple rings how you like.
5. Place in the oven for 60 minutes. Halfway through cook time, you may want to move the pineapple rings a little so the skin underneath browns evenly.

The chicken will look like it is burnt, but in fact it is the sugars & pineapple caramelising, so please don’t worry!
Serve with my Delicious Cous Cous, rice or whatever you like!

Hawaiian Chicken

Halfway through cook time, I moved the pineapple rings for better browning

 

 

Hawaiian Chicken

 

Hawaiian Chicken
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Hawaiian Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
I thought I would make a recipe up that was easy, no fuss and delivered big on flavour and tender moist chicken. I decided I would go with a pineapple flavour, and have the chicken and pineapples lovely and caramelised during the baking, making the chicken a little sticky sweet on the outside and real moist and tender when you eat it. I based the sauce on a slight sweet and sour flavour, and because the chicken is cooking in the sauce, you have the flavours coming through every part of this dish. It really was a delight to eat and super quick to prepare.
Servings: 2
Ingredients
  • Chicken Thighs or Drumsticks. Allow 2 - 3 per person.
  • As many pineapple rings as you like. I allowed 2 per person
  • cup The pineapple juice from the can of your pineapples about 1 or so?
The sauce
  • 2 cups or 500 ml hot water
  • 1 chicken stock cube
  • 2 teaspoons mustard your favourite choice
  • 1 Tablespoon Sugar
  • 1 Tablespoon honey
  • 1 Tablespoon Tomato puree
  • Salt & Pepper
  • 1 Tablespoon vinegar
  • 2 Tablespoons flour ** if you are using more liquid you will need to use more flour or cornstarch to thicken the sauce.
Instructions
  1. Set Oven to 180 C / 350 F / Gas 4
  2. Wash and prepare the chicken in a suitable oven proof dish. Allow enough space for the chicken to sit separate and also to hold the sauce. Pour over the pineapple juice. Add salt and pepper to the chicken if you wish.
  3. In a jug, add the stock cube to the hot water to dissolve it, then in a bowl, add the flour and enough cold water to make it into a paste. Once done, add the remaining ingredients for the sauce and stir to avoid any lumps. Add this to the jug of hot water & dissolved stock cube.
  4. Pour the sauce all over the chicken and then arrange the pineapple rings how you like.
  5. Place in the oven for 60 minutes. Halfway through cook time, you may want to move the pineapple rings a little so the skin underneath browns evenly. The chicken will look like it is burnt, but in fact it is the sugars & pineapple caramelising, so please don't worry!
  6. Serve with cous cous, rice or whatever you like!

 

 

 

 

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Comments

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    • Hi Jo, yes , I left the skin on because I wanted the sugars from the pineapple to caramelise (that is what gives it the darker colour you see in the photo) over the skin. So don’t worry, it isn’t burned, it is the sugars from the fruit.
      You can use no skin, too, but of course you won’t get the nice colouring.

      Hope this helps!

      Reply

  6. I’ve got this in the oven now. It’s got 10 minutes left and it’s not even brown, let alone caramelized. I’ve got it in a shallow baking dish, chicken is not touching. I increased the temperature to 425. We’ll see…

    Reply

    • Hi Nicke,
      Thanks for your comments. I am not sure why it is not caramelizing / browning. As you will see from my photos, the chicken certainly caramelized and I wrote the recipe up exactly as I did it. The only thing I can think of which may have caused a difference is the variation of oven, or the oven was not hot enough when you placed the chicken in so it would take a little longer than stated in the recipe.
      Please do let me know how it turned out.

      Reply

  7. Fantastic and I’m drooling thanks for sharing this. Gosh this is going to be soooo good 🙂

    Reply

      • Just wanted to let you know that we made it and it was truly wonderful. In fact so good that my Mom and others have asked for it again on Mother’s Day but this time I’ll be making it on the grill 🙂

        Reply

        • Hi Brandon, that’s great news! I have made these on the grill before and it is even better as you get the pineapples and sugars really caramelising nicely on the grill (with the lines too!!) What I would suggest for grilling, if you are using thighs or legs is to slash a couple of cuts in the flesh so it cooks nice and evenly in the bone part of the meat, otherwise you could end up with a charred top and under cooked middle. But it’s certainly really delicious on the grill!
          Happy grilling to you and your family!

          Reply
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