Tender Pineapple Cheese Stuffed Chicken Legs

Discover the chefs’ secret to the most tender meat with our Pineapple Cheese Stuffed Chicken Legs. This recipe combines the juiciness of chicken with the tangy sweetness of pineapple and the rich meltiness of cheese, creating a dish that’s bursting with flavor. The seasoned potatoes on the side make for a perfectly balanced meal that’s both satisfying and gourmet.

Not only is this dish a treat for the taste buds, but it’s also a visual delight. The golden-brown crust of the chicken, the vibrant yellow of the pineapple, and the creamy white of the cheese come together to create a feast for the eyes. It’s the perfect way to bring a touch of elegance to your dinner table, whether you’re hosting a special occasion or simply treating yourself to a delicious meal.

Full Recipe:


  • 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
  • 150 ml pineapple juice (100ml + 50ml)
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons sugar
  • Parsley, chopped



  1. Prepare the Chicken Legs: Cover the chicken legs with cling film and soften them. Mix salt, paprika, garlic powder, dried basil, and ground coriander. Rub the mixture onto the chicken legs evenly.
  2. Stuff the Chicken Legs: Insert a piece of marinated pineapple and cheese inside each chicken leg. Secure with a toothpick.
  3. Prepare the Potatoes: Season potatoes with salt, paprika, black pepper, and crushed garlic.
  4. Bake: Arrange potatoes on a tray with baking paper. Set a greased grid over it and place the chicken legs on top. Bake at 190°C (374°F) for 30 minutes.
  5. Make the Sauce: Mix 100 ml pineapple juice with cornstarch. Heat 50 ml pineapple juice, ketchup, soy sauce, apple cider vinegar, sugar, and a sprinkle of garlic powder in a pan. Add the pineapple juice and cornstarch mixture, stirring constantly until thickened.
  6. Final Bake: Coat the chicken with the sauce and bake for an additional 10 minutes at 180°C (356°F).
  7. Garnish and Serve: Sprinkle with parsley. Serve the chicken and potatoes hot.

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

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