Island Barbequed Chicken Leg Quarters

Island Barbequed Chicken Leg Quarters

Makes 4-6 servings


  • 4 to 6 chicken leg quarters
  • salt and pepper
  • 2 tbsp vegetable oil
  • 1 cup fresh crushed pineapple or 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup barbecue sauce, spicy or mild, your favorite
  • 1 tbsp all-purpose flour
  • 1 to 1 1/2 tablespoons cold water
  • 1/2 tsp ground ginger
  • 1 tsp minced crystallized or candied ginger, optional


  1. Wash chicken pieces and pat dry; sprinkle with salt and pepper.
  2. Heat oil In a large skillet over medium-high heat. Add chicken pieces and cook, turning to brown all sides.
  3. Arrange the browned chicken in an 11x7-inch baking dish (or larger). Combine remaining pineapple and barbecue sauce in a small bowl.
  4. Combine flour and water in a cup and stir to form a smooth paste. Stir into the barbecue sauce mixture along with the ground ginger and candied ginger, if using. Pour the sauce over the chicken pieces.
  5. Bake in a preheated 325° oven for about 1 1/2 hours, or until chicken is tender and juices run clear. Baste with sauce occasionally while the chicken is baking.