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Pineapple Island Teriyaki Chicken Legs

Pineapple Island Teriyaki Chicken Legs August 30, 20169 Comments

Hi, I’m Kari, creator of Keep it Simple, DIY. I’m a lifestyle blogger with an MBA who blogs about finance, Home & DIY, blogging, and more. My main motto is that if you just try, you will succeed. The key is to Keep it Simple.

Pineapple Chicken Legs

We have recently fallen in love with these island teriyaki chicken legs.  They are super simple and taste great!

I start by thawing the chicken legs.  Once they are thawed, I put them on a greased tray and then bake in the oven at 400 degrees Fahrenheit for about an hour to an hour and a half depending on the size of the legs.

Once the legs are almost completely cooked, I pull them out and cover them with the Soy Vay Marinade & Sauce, Island Teriyaki, add a few pineapple rings, and put them back in the oven to bake for another 15 minutes or so.  In the last couple minutes, I add a bit more sauce to the legs.

The chicken legs are great with spinach although since I used the legs for lunches at work, I had to reheat them which caused the spinach to cook.  Next time I’ll keep the spinach separate.

Do you have a favorite sauce for your chicken?

 

 

Hi, I’m Kari, creator of Keep it Simple, DIY. I’m a lifestyle blogger with an MBA who blogs about finance, Home & DIY, blogging, and more. My main motto is that if you just try, you will succeed. The key is to Keep it Simple.
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Hi, I’m Kari, creator of Keep it Simple, DIY. I’m a lifestyle blogger with an MBA who blogs about finance, Home & DIY, blogging, and more. My main motto is that if you just try, you will succeed. The key is to Keep it Simple.

9 comments

  1. Love Soy Vay! Pineapple and teriyaki is always a winner, but I also have another staple chicken sauce which is a balsamic, soy and brown sugar glaze. Kind of a similar vibe to this recipe with the sticky sweet taste.

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