Description
Succulent pineapple glazed chicken promises a tropical flavor explosion that whisks diners straight to island paradise. Juicy chicken caramelized with sweet and tangy glaze delivers a mouthwatering meal that will become an instant family favorite.
Ingredients
Scale
Main Ingredients:
- 8 chicken legs
- 400 g (14 oz) potatoes
- 150 g (5.3 oz) canned pineapple, chopped
- 250 ml (8.5 fl oz) canned pineapple syrup
Seasonings:
- 10 g (0.4 oz) ground coriander
- 10 g (0.4 oz) sweet paprika
- 10 g (0.4 oz) basil
- 10 g (0.4 oz) garlic powder
- 10 g (0.4 oz) black pepper
- 6 g (0.2 oz) garlic powder
- 6 g (0.2 oz) sweet paprika
- 10 g (0.4 oz) salt
- 6 g (0.2 oz) salt
Sauce and Glaze Ingredients:
- 200 g (7.1 oz) mayonnaise
- 50 g (1.8 oz) ketchup
- 90 g (3.2 oz) ketchup
- 30 g (1.1 oz) chili sauce
- 20 ml (0.7 fl oz) soy sauce
- 10 ml (0.3 fl oz) vinegar
- 10 ml (0.3 fl oz) apple vinegar
- 10 ml (0.3 fl oz) Worcestershire sauce
- 10 ml (0.3 fl oz) oil
- 40 ml (1.4 fl oz) oil
- 15 ml (0.5 fl oz) water
Instructions
- Preheat the oven to 200°C (392°F) and prepare a baking tray lined with parchment paper for potatoes and chicken.
- Create potato wedges and toss with seasonings, ensuring even coating. Arrange on one side of the baking tray and roast for 25-30 minutes until crisp and golden.
- Combine dry spices and oil to create a robust seasoning blend. Thoroughly massage the mixture into chicken legs, ensuring complete coverage.
- Position seasoned chicken legs on the same baking tray next to potatoes. Roast for 30-35 minutes until internal temperature reaches 74°C (165°F).
- While chicken cooks, prepare the tangy sauce by whisking mayonnaise, ketchup, chili sauce, vinegar, Worcestershire sauce, and spices until smooth and well-integrated.
- Craft the pineapple glaze in a saucepan by combining syrup, ketchup, soy sauce, vinegar, sugar, and garlic powder. Simmer gently, then thicken with a water-starch mixture.
- After initial roasting, spread prepared sauce over chicken legs. Sprinkle grated cheese and chopped pineapple on top.
- Return to oven for an additional 5-10 minutes until cheese melts and becomes bubbly with golden edges.
- Remove from oven, drizzle with pineapple glaze, and serve hot alongside crispy roasted potato wedges.
Notes
- Choose chicken legs with even thickness to ensure uniform cooking and prevent dry or undercooked sections.
- Pat chicken dry before seasoning to help spices adhere better and create a crispier exterior.
- Adjust baking time based on chicken leg size; use meat thermometer to check internal temperature reaches 74°C (165°F).
- Swap mayonnaise-based sauce with Greek yogurt for a lighter, protein-rich alternative that maintains creamy texture.
- Use fresh pineapple instead of canned for brighter, more vibrant flavor and reduced added sugar content.
- Create a gluten-free version by replacing soy sauce with tamari and ensuring all spice blends are certified gluten-free.
- Reduce calorie content by using low-fat cheese and replacing some oil with cooking spray during potato roasting.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 20 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg