Hawaiian Chicken

The Method for Hawaiian Chicken

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1. Heat the oven to 190°C / 375°F. Brown the chicken skin-side down in the oil for 5 minutes and transfer to a baking dish.

   Mark done Start 5 min timer

2. Drain the pineapple and keep the juice. Whisk the juice with the soy sauce, garlic, ginger and cornflour and pour over the chicken.

   Mark done

3. Add the pineapple and pepper, cook for 30 minutes basting once, until the sauce is thick and the chicken is cooked through.

   Mark done Start 30 min timer

4. Scatter with the spring onions.

   Mark done

Things to Watch For

1. Brown the skin first.
2. Baste once during cooking.
3. If your oven runs hot, check at 24 minutes.
4. Use pineapple in juice, not syrup.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Steamed rice · Green beans · Coconut rice · Stir-fried greens

Keeping Hawaiian Chicken

Keeps in the fridge for 3 days. Reheat gently.

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.