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Hawaiian honeymoon chicken

October 20, 2013
by Chelsea Winter
22 Comments

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Hawaiian Chicken

Hawaiian honeymoon chicken

I created this recipe in Hawaii, on my honeymoon – how appropriate! This is a sweet/sour creation – the reduced pineapple is tangy and delicious. It may be a tad more work than unscrewing a jar of store-bought marinade, but boy it’s good and well worth it!  I like getting the chicken thighs with the bone in-skin on, myself, buy can can take the skin off (you can also try it with drumsticks if you like). If you use boneless skinless thighs, they will only need about half an hour in the oven and you might need a few more. You can cook these on the BBQ over a medium-low heat if you like; just use the hotplate not the grill as the marinade will burn. Mahalo and enjoy.

Ingredients

8-12 chicken thighs (I use bone-in, skin on)
3 cups pineapple juice
1 onion, grated
4 cloves garlic, crushed
1 tbsp ginger juice (made by finely grating ginger and squeezing out the juice)
1/2 cup dark rum (optional)
3 tbsp brown or palm sugar
2 tbsp peanut or rice bran oil
1/2 cup soy sauce
Zest and juice of 2 limes
Dash of chilli sauce
Fresh coriander, to serve
Lime wedges, to serve

Method

Preheat the oven to 190c regular bake.

To make the glaze, combine the pineapple juice, onion, ginger juice, garlic and rum (if using) in a large saucepan. Bring to the boil, then immediately reduce to a simmer. Keep simmering until about 3/4 of the mixture has evaporated – so you only have a quarter of the original amount left.  It might take about 30 minutes. It should be thickened (it will thicken more as it cools too).

Add the sugar, oil, soy sauce, lime zest and juice, and a dash of chilli (if using). Stir until the sugar has dissolved. Using a sharp knife, make a series of cuts into the chicken across the skin and into the flesh so the glaze can soak in. Brush each piece all over with the glaze. Place on a baking/roasting tray and cook in the middle of the oven for 40 minutes.

Brush with more glaze every 10 minutes.

Now, if you like,  you can either transfer the chicken to a preheated BBQ grill and cook for a few minutes each side (adds great flavour and char marks). Or, turn the oven to grill on medium and finish them off if they haven’t browned up. This will help render the fat out of the skin, too. Don’t leave it too long or the marinade may burn.

Sprinkle with chopped fresh coriander and a squeeze of lime. If you want it saltier, add another splash of soy sauce as well (I do!). These are great served with coconut rice and a nice fresh salad.

If you have any leftover marinade, you can strain it and serve it as a little extra sauce!

22 Comments
  1. Sharron Ward October 20, 2013 at 7:42 pm Reply
    Hi Chelsea, hope your holiday is going really well. love the chicken recipe and am going to try it this week. saw you cook book in the warehouse this weekend and put it on my Christmas list. looks lovely and I have been keeping your recipes off Facebook too. thanks for the lovely messages you send, something to read nearly every day.
  2. Jan October 21, 2013 at 2:39 am Reply
    My hubby a great cook I'm sure he will love to try these
  3. Maureen Green October 21, 2013 at 3:27 am Reply
    When I'm stumped for an idea for dinner, I usually ask my neighbour what she's having. We, on the odd occasion sometimes either have the same thing on the 'boil' or are as stumped as each other. But today, I'm not struggling for something to cook. I'm making your Hawaiian Glazed Chucken. So far it smells really nice, even with the dark rum. Fingers crossed no one turns their noses up at it. It's hard trying to please everyone all the time but will be happy to please a few, half the time.
  4. Michelle George October 21, 2013 at 5:57 am Reply
    What an amazing chicken dish, I made this for tea along side a roast vege salad and it was delicious. The lime and pineapple just tastes amazing. Cheers Chelsea. Bring on the next recipe, x
  5. Maureen Green October 21, 2013 at 7:35 am Reply
    We just finished dinner. This was so good but I had so much marinade left over. Instead of throwing it out, I made a gravy. I had to 'push' it throw a sieve. So glad I didn't waste this, every one loved it poured over the chicken and rice. Will try this again but might start early so the marinade has more time to do its thing. The rum was a nice twist to the whole dish. Thanks....MSG
  6. Amanda Ayres November 11, 2013 at 7:11 am Reply
    Yum, made these tonight. I used chicken nibbles and served with coconut rice. I had some leftover glaze so made glazed carrots with it. It was a hit with fussy mr 5 and mr 18 months.
  7. Laurina Flikweert November 17, 2013 at 9:25 pm Reply
    Hi Chelsey, Love your recipes and especially the porkbelly I cooked a few times. Can I cook a pork roast in a similar way and time? Looks a little bit more classy for Christmas, but don't want to spoil it. Thank you kindly.
    • Chelsea Winter November 18, 2013 at 1:03 am Reply
      Hi Laurina, do you mean the same as the pork belly or the chicken?
  8. Pingback: My Journey to Health ~ Week 19 | Mama's Style

  9. Nikki January 19, 2014 at 1:41 am Reply
    Ho, the hawaiian glazed chook thighs...can you leave them to soak in over night before cooking?
    • Chelsea Winter January 19, 2014 at 8:04 pm Reply
      Sure thing Nikki!
  10. Pingback: My Journey to Health ~ Week 27 | Mama's Style

  11. Sharron Ward April 26, 2014 at 4:20 am Reply
    Hi Chelsea, I have finally got your book (got it from Mighty Ape as it was the only place I could find it). I am so happy to be able to read all the recipes but tonight, I will be making the Hawaiian Chicken. thanks so much for writing this lovely book, it helps making decisions on dinner. cheers and best of luck with all.
  12. Diane May 3, 2014 at 11:39 pm Reply
    Hi Chelsea I am going to cook this recipe, could you please advise if the pineapple juice is unsweetened? Thanks Diane, Melbourne Australia
    • Chelsea Winter May 5, 2014 at 10:11 pm Reply
      Yes it is.
  13. di June 21, 2014 at 6:53 am Reply
    Hi Chels, any ideas on what I can use as a substitute for rum? Half a cup of liquid seems like a lot to be "optional". Or is it that good that I should just buy a wee bottle...?
    • Chelsea Winter June 21, 2014 at 10:31 pm Reply
      It's up to you! It does add a nice flavour... you can use more pineapple juice, but it's all just going to reduce down anyway.
  14. Rashida June 29, 2014 at 4:40 am Reply
    Hi Chelsea, Just making this as we speak and it is smelling delicious!!! Just wondering if you can the marinade up in a big batch and then freeze it? Then defrost to marinade meat for mid-week dinners?? Or bag up chicken in the marinade and freeze??
    • Chelsea Winter July 3, 2014 at 6:04 am Reply
      Sure thing!
  15. Jess September 7, 2014 at 4:56 am Reply
    Hi Chelsea, We made this recipe today for Father's Day! The aroma is beautiful and can get that cheeky taste of rum too! I marinaded my chicken for a few hours. Used your recipe but added some green chilli and coriander to marinade for a spicy twist! Delish with the pineapple juice! Keep up the great work Chelsea! Dad and I continue to be great fans of your recipes!
  16. Angela March 6, 2017 at 6:44 pm Reply
    Yum!! I can't wait I try this. I'm always running out of dinner ideas. Thank you :)
  17. Cara Wallace December 14, 2019 at 5:41 pm Reply
    Blooming Beautiful and the kids loved them. I have all your cookbooks and absolutely love them. This is the first time I have made your Hawaiian Chicken, yum!!!!

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