Chipotle Pineapple Chicken Legs with Lime Scallion Rice and Snap Peas

These chipotle pineapple chicken legs are a perfect balance of sweet, smoky and savory. Juicy chicken gets a crispy skin in the oven, then is brushed with a tangy pineapple-chipotle glaze that caramelizes beautifully. Served over fluffy scallion lime rice and alongside tender snap peas, this dish is a complete meal that’s sure to impress.

The glaze comes together quickly using canned pineapple and its juice, ketchup, soy sauce and chipotle powder. A squeeze of fresh lime brightens everything up. It’s an easy, flavorful dinner that feels special but is simple enough for a weeknight.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the upper third. Line a baking sheet with foil. Wash and dry all produce. Thinly slice scallions, separating white and green parts. Drain pineapple in a strainer over a bowl, reserving the juice. Roughly chop the pineapple. Trim any tough ends or strings from snap peas. Cut lime into quarters.
2. Heat a drizzle of oil in a large oven-safe skillet or pan over medium-high heat. Pat chicken legs dry with paper towels; season generously with salt and pepper. Place chicken skin-side down in the hot pan and cook until golden brown, 4-5 minutes. Flip and cook until the other side is browned, 3-4 minutes. Transfer chicken to the prepared baking sheet, arranging toward one side.
3. Roast chicken for about 20 minutes, until cooked through (internal temp 165°F). Meanwhile, in a small pot, heat a drizzle of oil over medium-high heat. Add half the scallion whites and half the chopped pineapple; cook, stirring, until softened, 1-2 minutes. Add 1 cup water and a pinch of salt; bring to a boil. Stir in rice, cover, reduce heat to low and simmer until tender, 12-15 minutes.
4. While rice cooks, place the same skillet used for chicken over medium-high heat. Add remaining scallion whites and pineapple; cook until pineapple begins to brown, 2-4 minutes. In the bowl with reserved pineapple juice, whisk together ketchup, soy sauce, sugar, chipotle powder and 2 tablespoons water. Pour this mixture into the skillet; simmer until slightly thickened, 2-4 minutes. Season with salt and pepper (add more chipotle if desired). Remove from heat and stir in a generous squeeze of lime juice.
5. After the chicken has roasted for 10 minutes, remove the baking sheet from the oven. Add snap peas to the empty side of the sheet; toss with a drizzle of oil, salt and pepper. Brush the chicken with just enough sauce from the skillet to coat (reserve remaining sauce for serving). Return the sheet to the oven and roast until snap peas are tender, 8-10 minutes more.
6. Fluff the cooked rice with a fork; stir in butter and another squeeze of lime juice. Season with salt and pepper. Divide rice among plates, top with chicken legs and spoon remaining sauce over the chicken. Serve snap peas alongside. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of chicken legs?

Yes, boneless thighs will work. Adjust cooking time as needed; they may cook faster than legs.

Can I substitute fresh pineapple for canned?

Yes, use about 1/2 cup finely chopped fresh pineapple and add 1/4 cup pineapple juice or water to the glaze.

Is this dish very spicy?

The chipotle powder adds a mild smoky heat. You can reduce the amount for less spice or add more for extra kick.