Recipe By PAMELA53
Rating
Published Jul 10th
Prep 10m Cook 50m Additional - Ready In 1h
Servings 10 servings Calories 302.4

Sweet and tangy chicken legs are baked in a sticky pineapple sauce in this easy to prepare dish!

Recipe Ingredients

  • ¼ cup lemon juice
  • ¼ cup light corn syrup
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ cup corn oil
  • 1 (8 ounce) can crushed pineapple (not drained)
  • 10 chicken leg quarters

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
  3. 3 Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.

Nutrition Facts

  • Calories 302.4
  • Carbohydrate 10.6 g
  • Cholesterol 105.2 mg
  • Fat 15 g
  • Fiber 0.2 g
  • Protein 30.6 g
  • Saturated Fat 3.3 g
  • Sodium 520.1 mg
  • Sugar 5.6 g

Reviews

  1. LOVED this. Added 1/2 large green pepper 1 large sweet onion 2 tbsp dark br sugar 2 tsp fresh ginger used dark syrup as suggested & 2 cloves of fresh garlic. Cooked as suggested then increased oven time to 385 & cooked an addl 20-30 to brown the skin & reduce the liquid. No stove-top - Read more ...
  2. I was really disappointed with this the flavors sounded good but the end product just tasted like greasy bland chicken.
  3. I found this a very easy recipe to make. I made some changes to it and it turned out very flavourful! I used fresh ginger and also added some fresh garlic. The ingredient that I added that made it so yummy was some Thai sweet chili sauce. I added just under 1/4 cup. I cooked - Read more ...
  4. I thought this was VERY good.....after I made some adjustments. I marinated legs and thighs in teriyaki the night before. I substituted fresh minced ginger for the powdered. Added chopped onion and garlic. Omitted the corn oil. Once done baking I removed the chicken poured the sauce into a pan added cornstarch and reduced. Served - Read more ...
  5. My husband and I have never baked chicken before and this recipe was easy to follow. We made some changs based off of the reviews. We used dark corn syrup and added pepper, onions, brown sugar and extra ground ginger. We put crushed pineapples in the sauce and pineapple slices on top the chicken. We - Read more ...
  6. I searched the recipe so I could make this again and could not believe the poor reviews that I read. So I decided to write my own. This meal is excellent safe and simple to prepare. My 2 and 5 year old love it. I recommend using fresh ginger and pineapple as well as dark - Read more ...
  7. We really enjoyed this one! I used thighs instead of legs and put in green peppers and big chunks of red onion. The sauce was a bit watery but will try to put in some cornstarch next time. Thighs were really tender and will use them again next time- will definately make it again. Even - Read more ...
  8. What a dissappointment it was sitting down to eat this thing at dinner. Tasteless. It lacked flavour and taste. Bland. After having read the other two reviews I had decided to alter it. I added 2 cloves of fresh garlic doubled the soya and ginger and corn syrup but it did not do much. I - Read more ...
  9. I didn't care for this either. I used ground ginger and it didn't make any difference. My leg quarters were still a bit frozen so it took longer to cook but it had too much liquid and didn't carmelize at all.

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