Pineapple Cheese Stuffed Chicken Legs

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There’s something utterly compelling about combining the sweet, tangy flavors of pineapple with the savory depth of cheese, all wrapped up in perfectly baked chicken legs. This recipe brings together a symphony of flavors that dance on the palate, making each bite a delightful experience.

This dish is not just a meal; it’s a journey to a tropical paradise right from the comfort of your kitchen. The process of preparing and stuffing the chicken legs, then watching them turn golden in the oven, is as rewarding as the flavors themselves. It’s a testament to the beauty of home cooking, where simple ingredients can be transformed into something truly extraordinary.

Full Recipe:

Ingredients:

  • Chicken legs
  • Salt
  • Paprika
  • Garlic powder
  • Dried basil
  • Ground coriander
  • 3 pieces of marinated pineapple
  • 120g cheese
  • Young potatoes
  • Black pepper
  • 2 cloves of garlic
  • 100 ml pineapple juice
  • 1 tablespoon cornstarch
  • 50 ml pineapple juice
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons sugar
  • Parsley, chopped

 

Directions:

  1. Prepare the Chicken Legs: Cover the chicken legs with cling film and soften them. Mix together salt, paprika, garlic powder, dried basil, and ground coriander. Add the spices to the chicken legs and spread evenly on both sides.
  2. Stuff the Chicken Legs: Place a piece of marinated pineapple and some cheese in the middle of each chicken leg. Secure with a toothpick.
  3. Prepare the Potatoes: Season young potatoes with salt, paprika, and black pepper. Add crushed garlic cloves.
  4. Bake: Place the potatoes on a baking tray covered with baking paper. Place a grid on top and grease it with vegetable oil. Place the chicken legs on the grill and bake at 190°C (374°F) for 30 minutes.
  5. Make the Sauce: Mix 100 ml pineapple juice and 1 tablespoon cornstarch. In a saucepan, combine 50 ml pineapple juice, ketchup, soy sauce, apple cider vinegar, sugar, and garlic powder. Gradually add the pineapple juice with starch, stirring constantly. Once boiling, cook for 3-5 minutes until thickened.
  6. Final Bake: Remove the chicken legs from the oven and pour the sauce generously over them. Bake for another 10 minutes at 180°C (356°F) with top and bottom heat plus circulating air.
  7. Garnish and Serve: Sprinkle chopped parsley over the chicken legs. Serve hot with the seasoned potatoes.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 350 kcal | Servings: 4 servings

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