Chicken does a lot of heavy lifting in my kitchen. On an average week, I cook two to four meals featuring chicken and with a little careful planning, they never feel boring. This Paleo Hawaiian chicken is a perfect example of an easy chicken dish that’s fun and packed with flavor. With sweet and sour pineapple and chopped red bell pepper for a pop of color and texture, this chicken looks as bright as it tastes. Don’t skip the extra step of pan-frying the drumsticks before baking. The crispy skin takes this dish to the next level! If you love tropical flavors, this dish will be a welcome addition to your chicken dinner rotation.
Three Reasons Drumsticks Are Worth Serving Up in Your Kitchen
Flavor – With flavorful dark meat and the added flavor bomb of crispy chicken skin, drumsticks are packed with flavor just waiting to be revealed!
Juiciness – Chicken legs are a lot tougher than the breasts and they also contain more fat. While this might sound like a bad thing, it’s actually great news for recipes like this one, with a yummy sauce and a trip to the oven. Where chicken breasts would dry out, drumsticks can stand up to the heat and develop more flavor.
Price – Chicken legs are a great money saver compared to the breasts, and drumsticks are just as cost friendly as the more popular chicken thighs!
What to Serve Alongside Your Hawaiian Chicken
“Rice” – Cauliflower rice is a natural pairing for this tasty tropical dish. It’s quick, easy, and perfectly suited to soak up the yummy sauce!
Preheat the oven to 355°F (180°C). Season the drumsticks on all sides with salt and freshly ground black pepper.
Add the olive oil to an oven-safe nonstick pan over medium-high heat. Add the drumsticks to the pan and fry on all sides until golden and crispy, about a minute or two on each side. Remove the drumsticks from the pan and set aside.
In the same pan over low heat, add the garlic and lightly saute until softened. Add the chopped pineapple and chicken broth to the pan and bring to the boil. Return the drumsticks to the pan and reduce to a simmer for 10 minutes until the mixture is reduced.
After 10 minutes, transfer the pan to the oven and bake until the chicken is cooked through approximately 25 to 30 minutes.
Divide between 2 plates and garnish with chopped fresh parsley before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
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