Pineapple Island Teriyaki Chicken Legs

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?

 

 

Like what you’ve seen so far?
Join the mailing list to be the first to know when a new post is published!

Spread the love
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

9 thoughts on “Pineapple Island Teriyaki Chicken Legs

  1. Chelsea Pearl says:

    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.

Leave a Reply