Pineapple Chicken Legs
Savor the irresistible flavors of tropical sweetness and savory perfection with these Pineapple Chicken Legs! This recipe brings together tender, juicy chicken legs marinated in a luscious blend of pineapple juice, soy sauce, honey, and aromatic ginger and garlic. Baked to golden perfection and glazed with a sticky pineapple sauce, these chicken legs strike the perfect balance between sweet and tangy. A garnish of fresh green onions and nutty toasted sesame seeds adds a final touch of elegance. Perfect for weeknight dinners or special occasions, serve these flavorful chicken legs with fluffy steamed rice or roasted vegetables for a meal that transports your taste buds straight to paradise. Keywords: pineapple chicken recipe, baked chicken legs, pineapple glaze, tropical chicken dinner.
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Recipe Information
Ingredients
- 6 pieces chicken legs
- 1 cup pineapple juice
- 1 cup fresh pineapple chunks
- 0.25 cup soy sauce
- 0.25 cup honey
- 1 tablespoon sesame oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 stalks green onions (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large bowl, combine pineapple juice, soy sauce, honey, sesame oil, minced garlic, grated ginger, salt, and black pepper. Mix well to create the marinade.
Reserve 1/4 cup of the marinade and set it aside for basting later.
Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight.
Preheat your oven to 400°F (200°C).
Transfer the marinated chicken legs to a baking dish. Discard the used marinade from the bag or dish.
Bake the chicken legs in the preheated oven for 40-45 minutes, basting with the reserved marinade every 15 minutes, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
While the chicken bakes, prepare the pineapple glaze. In a small saucepan, combine the fresh pineapple chunks with the reserved 1/4 cup marinade. Bring the mixture to a gentle simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the saucepan and cook for 2-3 minutes, stirring constantly, until the glaze thickens.
During the last 5 minutes of baking, brush the thickened pineapple glaze over the chicken legs for a sticky, flavorful coating.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish the chicken legs with chopped green onions and toasted sesame seeds. Serve with steamed rice, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 30.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
