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Prep Time: 20 Minutes  |  Cook Time: 45 Minutes  |  Ready In: 65 Minutes  |  Servings: 4-6



  •   1 teaspoon salt
  •   1 teaspoon pepper
  •   1 teaspoon garlic pepper
  •   1 teaspoon chili powder
  •   2 teaspoons smoked paprika
  •   15 ounce can pineapple slices (don't drain)
  •   1/2 a large red onion, sliced
  •   5 - 5 1/2 pounds chicken leg quarters
  •   2 cups pineapple juice
  •   2 teaspoons sriracha
  •   2 teaspoons cornstarch
  •   salt to pepper


  1. Preheat oven to 400°
  2. Rinse and dry chicken. (I removed all the skin at this point, just using kitchen shears. But that is a personal preference and is up to you.)
  3. Make the rub by mixing all the ingredients together in a bowl and set aside.
  4. Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
  5. Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
  6. Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
  7. In the last 15 minutes of the chicken cooking, make the glaze.
  8. Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
  9. Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
  10. To serve, using a pastry brush, rub the glaze all over the chicken, Enjoy!


Recipes courtesy of www.fabtasticeats.com