Hawaiian Chicken

Maybe it’s because Summer is coming to an end, but lately, I’ve found myself craving all the tropical things. From fruity drinks, to coconut smoothies to all the watermelon I can find. So obviously when I was thinking about dinner options I had to incorporate a bit of tropical flare to them. Enter this Hawaiian Chicken that’s just what you need in this season.

Yes, this dish is jam packed with flavor, yes this is also incredibly easy to make, and yes this will completely overfill you with happiness.

For me, the secret is using chicken drumsticks, while you can make this with chicken breast or even with chicken wings (just imagine all the possibilities) I find that the most flavorful, tender result is using drumsticks.

Using drumsticks and of course the seasonings and spices we are using is what brings this dish to life. If you have never used pineapple juice in a savory dish before, you really need to go ahead and do it! It’s one of those things that may seem crazy but that goes really well with the rest of the spices + the pineapple juice is what gives this recipe the hint of tropical flare that we are going after.

Besides the pineapple juice, we are also using teriyaki sauce, brown sugar, chili powder, salt and pepper and some ketchup and soy sauce. I mix everything in a bowl and then marinate the drumsticks in this thick sauce for 5 hours.

Basically, I prepare them in the morning and let it sit for the day so they are already marinated for dinnertime. Marinating the drumsticks is what makes the Hawaiian Chicken so flavorful and tender so it’s really a must.

Then just bake for around 30 minutes or until everything is glossy, and roasted and serve in a deep serving bowl for everyone to grab.

Hawaiian Chicken

Ingredients
8 Chicken drumsticks
2 Cups of Juicy Juice Tropical juice
1 Cup teriyaki sauce
4 Tbsp brown sugar
3 Tbsp ketchup
2 Tbsp soy sauce
2 Tsp chili powder
Salt and pepper to taste
2 Sliced potatoes, chips
½ Cup Pineapple dressing

Directions
In a saucepan over medium heat, mix the pineapple juice, teriyaki sauce, sugar, ketchup, soy sauce, chili powder, salt, and pepper.
Let it simmer for 15 minutes.
In a bowl combine the marinade glaze with the chicken. Marinate for 5 hours.
Preheat oven to 350 degrees F.
Place in a baking dish the chicken and marinade, and place in the oven.
Bake for 40 minutes, turning the chicken until both sides are golden brown.
Serve, side with some potatoes chips and pineapple dressing.
Enjoy.