# Lei It On Me

Grilled Cider-Sage Chicken Wings with Pineapple and Coconut Rice

Hawaiian flavors meet backyard grilling in this island-inspired dinner. You'll master a cider-sage glaze and get the trick to perfectly juicy wings and caramelized pineapple, plus, coconut rice that tastes like vacation in a bowl.

- Serves: 4
- Cook time: 1 hour
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/grilled-cider-sage-chicken-wings-with-pineapple-and-coconut-rice-eed94641
- Image: /api/recipes/image-file?pathname=recipes%2Feed94641-0497-457c-9f89-1d25a53b38b0-1792942586023.png

## Ingredients

- 2 1/2 lb chicken wings, separated into drumettes and flats
- 1 cup apple cider (not vinegar)
- 1/3 cup light brown sugar, packed
- 2 tbsp fresh ginger, peeled and grated
- 2 tbsp fresh sage leaves, finely chopped
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 pineapple, peeled, cored, and sliced into 8 thick wedges
- 1 1/4 cups unsweetened coconut milk (full-fat)
- 1 cup jasmine rice, rinsed
- 2 scallions, thinly sliced
- 2 tbsp vegetable oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 lime, cut into wedges

## Instructions

1. Combine apple cider, brown sugar, ginger, sage, soy sauce, and garlic in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook until reduced by half and syrupy, 12 to 15 minutes. (Herb says: Reducing the glaze concentrates its flavors and helps it cling to the wings, nature’s culinary glue.)
2. Pat chicken wings very dry with paper towels. Toss in a large bowl with 1 tablespoon vegetable oil, 1 teaspoon salt, and the black pepper.
3. Preheat your grill for medium-high direct heat. Scrub and oil the grates well.
4. Grill wings, turning every 3 to 4 minutes, until golden brown and just cooked through, about 20 minutes total. (Herb says: Frequent flipping over direct heat cooks the skin evenly and prevents burning, wings are like toddlers, they demand constant attention.)
5. Brush wings generously with the cider-sage glaze. Continue grilling 2 more minutes per side, brushing two or three times, until glossy and deeply caramelized.
6. Meanwhile, combine jasmine rice, coconut milk, 1 cup water, and 1/2 teaspoon salt in a medium saucepan. Bring to a simmer, stir, cover, and reduce heat to low. Cook for 15 minutes, then let rest off heat, covered, for 10 minutes. Fluff with a fork. (Herb says: The rest lets steam finish the rice and gives you perfect, separate grains. Skip it at your peril.)
7. Brush pineapple wedges with remaining oil. Grill 2 to 3 minutes per side until well-marked and caramelized.
8. Arrange coconut rice on each plate. Top with glazed chicken wings and grilled pineapple. Scatter sliced scallions and extra sage if desired.
9. Serve immediately with lime wedges for squeezing.

## Equipment

- Grill