Marinated chicken quarters baked and caramelized with sweet pineapple rings and ketchup.
Ingredients
For the Chicken
- 3-4 Chicken Leg Quarters
- 4 tbsp Green Seasoning
- 1 tsp Garlic Powder
- 1 tsp Paprika
- Salt & Black Pepper to taste
- 1 tbsp Vegetable Oil
For the Pineapple Mambo Sauce
- ¾ cup Swiss Mambo Sauce
- ¼ cup Swiss Ketchup
- 1 can Swiss Pineapple Rings
- ¾ cup Pineapple Juice
- ½ tbsp Onion finely chopped
- 3 Garlic Cloves minced
- 1 tsp Ginger grated
- 1 tsp Brown Sugar or Honey optional
Instructions
- Wash and pat chicken dry thoroughly.
- Season chicken with green seasoning, garlic powder, paprika, salt, black pepper, and oil.
- Cover and marinate for at least 2–3 hours or overnight for best flavour.
- Preheat oven to 375°F.
- Arrange chicken in a baking dish and cover tightly with foil.
- Bake for 35 minutes.
- While chicken bakes, heat a saucepan over medium heat.
- Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
- Add Swiss Mambo Sauce, Swiss Ketchup, pineapple juice, and brown sugar or honey if using. Stir well.
- Simmer sauce for 5–7 minutes until slightly thickened.
- Remove foil from chicken and pour sauce evenly over pieces.
- Arrange pineapple rings over the chicken.
- Return uncovered to oven for 20 minutes, basting occasionally.
- Broil for 3–5 minutes until glossy and lightly caramelised.
- Serve hot with rice, roasted vegetables, or salad.