Sweet and Spicy Pineapple Chipotle Chicken Legs with Scallion Butter Rice and Snap Peas

Get ready for a flavor-packed dinner that brings together the sweetness of pineapple and the smoky heat of chipotle. These oven-roasted chicken legs are crispy on the outside, tender on the inside and brushed with a glossy glaze that will have everyone reaching for seconds. Served over scallion butter rice and alongside crisp snap peas, every bite is a tropical twist on comfort food.

This recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. The chicken roasts while you prepare the rice and glaze, making it an efficient and delicious meal the whole family will love.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

12 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

32 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust a rack to the upper position. Wash and dry all produce. Thinly slice the scallions, separating the white parts from the green tops. Drain the pineapple in a strainer set over a medium bowl, reserving the juice. Roughly chop the pineapple. Trim the tough ends and any strings from the snap peas. Quarter the limes.
2. Heat a drizzle of vegetable oil in a large oven-safe pan over medium-high heat. Pat the chicken legs dry with paper towels and season generously with salt and pepper. Place the chicken skin-side down in the hot pan and cook until golden brown, about 4-5 minutes. Flip and cook the other side until browned, 3-4 minutes. Transfer the chicken to a foil-lined baking sheet, arranging them toward one side.
3. Roast the chicken in the oven until cooked through, about 20 minutes total. After 10 minutes, check on them. Meanwhile, in a medium pot, heat a drizzle of oil over medium-high heat. Add half of the scallion whites and cook until fragrant, about 1-2 minutes. Add 1¾ cups water and a pinch of salt, then bring to a boil.
4. Once the water boils, stir in the jasmine rice. Cover, reduce the heat to low and simmer gently until the rice is tender, about 15 minutes. While the rice cooks, place the pan used for the chicken back over medium-high heat. Add the chopped pineapple and the remaining scallion whites. Cook until the pineapple begins to brown, 2-4 minutes.
5. In the bowl with the reserved pineapple juice, whisk together the ketchup, soy sauce, sugar, chipotle powder and 3 tablespoons of water. Pour this mixture into the pan with the pineapple. Simmer until the sauce thickens slightly, 2-4 minutes. Season with salt and pepper. Remove from heat and stir in a generous squeeze of lime juice.
6. After the chicken has roasted for 10 minutes, add the snap peas to the empty side of the baking sheet. Toss them with a drizzle of oil, salt and pepper. Brush the chicken with just enough of the pineapple-chipotle sauce to coat (reserve the remaining sauce for serving). Return the sheet to the oven and roast until the snap peas are tender, 8-10 minutes more.
7. Fluff the cooked rice with a fork. Stir in the butter and another squeeze of lime juice. Season with salt and pepper. Divide the rice among plates, top with the chicken legs and spoon the reserved sauce over the chicken. Serve the snap peas on the side. Garnish with the sliced scallion greens.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well in this recipe. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Can I make this recipe dairy-free?

Absolutely! Substitute the butter with a plant-based alternative or omit it and use a little extra oil for the rice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.