Recipe by PAMELA53
"Sweet and tangy chicken legs are baked in a sticky pineapple sauce in this easy to prepare dish!"
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light corn syrup
1 (8 ounce) can
crushed pineapple (not drained)
chicken leg quarters
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 corn syrup. And make a pot of rice. And I agree with a previous reviewer, a pot of rice compliments the chicken really well.
I was really disappointed with this, the flavors sounded good but the end product just tasted like greasy bland chicken.
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 my picky eaters ate up every bite! Very yummy!!!
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 added the brown sugar to the mixture and also sprinkled it on top of the pineapple slices. It was so good! The chicken was very moist and the flavor went throughout the entire chicken. We used drumsticks and thighs and had to bake it for an extra 15 minutes. Our sauce didn't thicken either, but it was good mixed with the peppers and onions and poured over rice. This is definitely a new favorite for us!
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 with brown rice and drizzled the sauce over top of chicken. My boyfriend asked me to please make this again!
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 think it would be better with sweetened canned pineapple bits (I had used the unsweetened pineaplle)and half of its juice and instead of cornsyrup, brown sugar making it a better possibility of it caramelizing. Good Luck to you brave ones that will try it out.
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.
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 it covered in a dish for 45 min then took the cover off and broiled it for 15 minutes on both sides to brown the chicken. Serve it with rice so the sauce can be soaked up.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Aloha Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 135
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