Rachel Khoo's Sticky Malaysian Chicken with Pineapple Salad

January 10, 2016

Serves: 6 to 8
Prep time: 15 min
Cook time: 45 min


For the glaze and chicken:

  • 3 cloves garlic, peeled
  • 1 1 1/4-inch piece ginger, peeled and coarsely chopped
  • 1/3 cup cup runny honey
  • 1/3 cup light soy sauce or tamari
  • 1 red chile, with seeds
  • 2 tablespoons sesame oil
  • 2 tablespoons fish sauce
  • 2 pounds chicken drumsticks and thighs (4 of each)
  • 1 tablespoon sesame seeds, toasted

For the Malaysian salad:

  • 1 cucumber
  • 1/2 small pineapple
  • 1 small red onion
  • 1 lime, juiced
  • 1 pinch Sea salt
In This Recipe


  1. Preheat the oven to 400° F. To make the glaze: In a food processor, blend all the ingredients up to the chicken together until fairly smooth. Place the chicken pieces in a large roasting pan with the glaze, tossing them well to coat. Bake for 45 minutes, remove from the oven, and sprinkle with the toasted sesame seeds. 
  2. To make the Malaysian salad: Halve the cucumber lengthwise, then seed with a spoon and discard the seeds. Cut in half again, then slice on an angle and put in a large bowl. Peel the pineapple, cut into small cubes, and add to the bowl. Peel and thinly slice the onion. Add to the bowl, along with the lime juice. Taste and season the salad with salt just before serving alongside the chicken. 

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