Food & Drink

Pineapple Sriracha Glazed Chicken Quarters

Sweet, Spicy, and Citrus flavors explode in this Pineapple-Sriracha Glazed Chicken!

Pineapple Sriracha Glazed Chicken Quarters| Fabtastic Eats Summers end is quickly approaching, but I am still holding on tight! The days are still hot and the nights are still warm. There are still fires to be had, s’more to be made, sandals to be warn, and lots more grilling to be doing. Along with all of the other fun summertime activities!

Plus I’m totally dreading the days when I actually have to get my kids fully dressed to go outside. I love the ease of bare feet and shorts. No fuss. Less laundry, so simple.

Pineapple Sriracha Glazed Chicken Quarters| Fabtastic Eats There is a tree on my run that has already began to turn colors! Have I mentioned that yet? I still just can’t believe it. & then, & then, Starbucks is releasing their pumpkin latte on August 25th this year! (I’m sure you already knew that, because clearly every one is up in arms about it!) But what the whaaaaat! I can feel summer slipping through my fingers.

But not quite yet. Holding on for dear life!

Pineapple Sriracha Glazed Chicken Quarters| Fabtastic Eats This dinner is soooooo good! I feel like I’m not sure if its more of a summer meal, or a fall/winter meal. The flavors are definitely summery, (to me!), but having to turn your oven on for 45 minutes, well that just screams cold weather. But we’ve had a few chilly nights, and I’ve made a soup and a couple lasagnas and this baked Pineappple-Sriracha Chicken as well. Though you can definitely eat this in the winter AND summer!

Pineapple Sriracha Glazed Chicken Quarters| Fabtastic Eats This is fantastic. And pretty simple too! My kids ate it without the glaze, because well, the glaze is a bit spicy. But, they had no problem with the chicken sans the sweet and spicy nectar, so don’t fret about that if you have wee ones! The glaze though, ohmygod, I was licking the spoon. It’s sweet, spicy, citrusy, and just so so darn good. I loaded our chicken with it, and even poured a little on my plate for extra dipping!

If you’re not a fan of leg quarters, use chicken breasts! I’ve done that too, and I’ve sliced the chicken into ‘fingers’ and dipped! They all work! The flavor in the rub topped with the thick glaze is just TOO good to pass up! enjoy!

Pineapple Sriracha Glazed Chicken Quarters| Fabtastic Eats

Pineapple Sriracha Glazed Chicken Quarters

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 4-6

Sweet, Spicy, and Citrus flavors explode in this Pineapple-Sriracha Glazed Chicken!


    Dry Rub
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • Additional
  • 15 ounce can pineapple slices, (don't drain!)
  • 1/2 a large red onion, sliced
  • 5-5 1/2 pounds chicken leg quarters
  • The Glaze
  • 2 cups pineapple juice
  • 2 teaspoons sriracha
  • salt and pepper
  • 2 teaspoon cornstarch


  1. Preheat oven to 400°
  2. Rinse and dry chicken. (I removed all the skin at this point, just using kitchen shears. But that is a personal preference and is up to you.)
  3. Make the rub by mixing all the ingredients together in a bowl and set aside.
  4. Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
  5. Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
  6. Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
  7. In the last 15 minutes of the chicken cooking, make the glaze.
  8. Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
  9. Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
  10. To serve, using a pastry brush, rub the glaze all over the chicken, Enjoy!

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  • Reply Taylor @ Food Faith Fitness

    Summer meal, winter meal I don’t care! Just get in in my belly RIGHT NOW. We guzzle sriracha in this house, and with sweet pineapple? YES. Pinned 🙂

    August 20, 2014 at 5:36 am
    • Reply Alaina

      hahah oh so do we! love it! thanks girl!

      August 20, 2014 at 10:29 am
    • Reply Jamila Dillard

      hey, How do you think this will pair with baked potato wedges and asparagus?

      January 5, 2015 at 11:46 am
      • Reply Alaina

        I bet it will be a delicious pairing!

        January 6, 2015 at 6:08 pm
  • Reply Meg @ The Housewife in Training Files

    Mmmmm my hubby would die for this!!! And please summer don’t end!

    August 21, 2014 at 6:55 am
    • Reply Alaina

      Right! I’m totally with yah!

      August 26, 2014 at 10:13 am
  • Reply Marion Lee

    Have not tried this recipe but anxious to do so.

    August 23, 2014 at 7:01 pm
    • Reply Alaina

      Hope you enjoy!

      August 26, 2014 at 10:13 am
  • Reply Kim Porter

    How could I make this in a crock pot? Having a cookout this weekend and I’d love to make this for my family and friends. Thanks!

    August 26, 2014 at 6:44 pm
    • Reply Alaina

      Are you still looking to use chicken quarters? Ive personally never tried them in the crockpot, so Im not sure. But the glaze is made on the stove, so you could cook the chicken with some broth in the crockpot, and cover them in the glaze once they’re fully cooked..I know this wasn’t exactly what you’re asking, but I hope it kind of helps!

      August 27, 2014 at 12:32 pm
      • Reply Kim Porter

        I’m going to try to figure it out with chicken wings! I will report back with the results! Thanks much!

        August 27, 2014 at 5:48 pm
        • Reply Alaina

          Can’t wait to hear how it turned out!

          August 28, 2014 at 9:28 pm
  • Reply GlitterSaves

    Sorry if this is a silly question, but did you mean a 10 oz can of pineapple rings? I don’t usually buy canned pineapple but this recipe looks so good, I want to make it soon! Just wanted to be sure I had the correct size can before getting started. 🙂 Thank you!

    September 2, 2014 at 7:38 pm
    • Reply Alaina

      I actually meant a 15 ounce can! So sorry for the confusion! Just changed it in the recipe, thanks for letting me know!

      September 2, 2014 at 10:33 pm
      • Reply Nicole

        I’m a bit confused- I have a 20 oz can of pineapple slices. I emptied all the juice from the can into the measuring cup- it equals 1 cup. This recipe calls for a 15 oz can that is supposed to yield 2 cups of pineapple juice? Is it possible that is a typo and it’s supposed to be 1?

        I’m wishing I could magically make my juice increase since I am in mid recipe right now.

        January 30, 2015 at 6:29 pm
        • Reply Jackie

          Same thing happened to me. I don’t keep pineapple juice in the house so I guess I’ll half the glaze recipe and hope for the best. Super frustrating.

          June 11, 2018 at 3:40 pm
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  • Reply Erika Griffiths

    if I just wanted to make the chicken with no onions, my husbands allergic. and just pineapple juice is that fine instead of whole pineapples? using what I have on hand.

    November 12, 2014 at 1:59 pm
    • Reply Alaina

      yes! always use what you have on hand. you don’t need the whole pineapple slices, they just add an extra bite to your chicken! and you can leave the onions out also of course

      November 12, 2014 at 7:31 pm
  • Reply T.Simon

    I made this the other night for my family and it was a huge hit. I did use chicken breast rather then the bone in chicken, and I doubled the sauce and added a touch of brown sugar. It came out fabulous. I will use a tad less of the smoked paprika next time only because it was a tad strong for my taste, but that is why cooking is so fun. You can tailor a recipe to your own tastes. Thank you for this one! It’s a definite keeper!

    November 20, 2014 at 12:27 pm
    • Reply Alaina

      Definitely! Thanks you so much, and Im so glad you all enjoyed it!

      November 25, 2014 at 2:51 pm
  • Reply ArthurSkarsky

    Wonderful easy recipe. I’m a newlywed inexperienced cook, so I’m always trying new things. My husband said this is the best thing I have tried yet. As many people did, I added rice to the crockpot 1 hour before serving it, about 1 cup I think. Turned out perfectly! We too enjoyed the leftovers on tortillas the next day. Thanks!

    December 24, 2014 at 6:34 am
    • Reply Alaina

      so glad that it turned out well and you all enjoyed it! thank you!

      December 24, 2014 at 10:51 pm
  • Reply am PaulinaLal

    This is the 2nd time I have made this. This is soooooo good. This time I added a tsp and 1/2 of corn starch to thicken sauce. Worked like a charm!!

    January 7, 2015 at 4:34 pm
    • Reply Alaina

      so happy that you’re enjoying it! great tip with the cornstarch 🙂

      January 9, 2015 at 11:11 am
  • Reply Jean

    to thicken the pineapple juice you are referring to the juice in the pan aren’t you. So juice has to be drained off?

    January 17, 2015 at 5:34 pm
    • Reply Alaina

      No, you don’t need to drain the chicken, you just need a can of 100% pineapple juice. hope this helps!

      January 18, 2015 at 10:57 pm
      • Reply Nicole

        Oh! I think this answered my question that was confusing in the ingredients list. We need an *additional* can of pineapple juice, not what comes from the pineapple slices?

        January 30, 2015 at 6:35 pm
        • Reply Alaina

          Im sorry for the confusion. I used what was in the can of slices, but you may need more as well, the can doesn’t give to much!

          February 12, 2015 at 7:01 pm
  • Reply Andrev

    Absolutely fabulous. And this is coming from a Chinese food fan. Easy to make, I didn’t remove the chicken to add the sauce and it worked fine. I was worried about putting that much crushed red pepper into it, but it wasn’t hot, it was a nice little spicy bite to it. I did add some cornstarch to thicken it and I also added vegetables. If it was hotter and you put peanuts or cashews in it, it could be a kung po dish.

    January 19, 2015 at 1:47 pm
    • Reply Alaina

      ooh I love the additions of the nuts, what a great idea! so glad that you enjoyed it!

      January 20, 2015 at 11:35 am
  • Reply Catherine

    Thanks for the great recipe idea! It looks delicious. Since I don’t eat meat, I’m wondering what your thoughts are on trying this recipe with tofu or tempeh. Any input is greatly appreciated!

    April 30, 2015 at 12:29 am
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  • Reply Leon Sophie

    I just love this recipe. I tweaked it a little like I do for most recipes. I put 3-4 tablespoons of corn starch, 1 teaspoon of sesame oil and 1 tablespoon of light soy sauce on the cut up chicken pieces and let set for 1/2 hour while I assemble the rest of the ingredients. I use whatever juice I have in the fridge. This time it was grapefruit juice. I use orange juice the first time I made it. I use rice vinegar instead of apple vinegar. The corn starch helps with the browning and with the thickening.

    November 28, 2015 at 4:57 am
  • Reply Ben Luka

    Love this recipe. Became fam favorite after first try. Like to use chicken thigh meat because it doesn’t dry out as much as all-white meat. Will cut chicken into bite-size pieces, fry in pan, then add sauce ingredients to pan with what chicken juices. I add approx 2 TBL cornstarch to thicken the sauce a little. I do cut back on the dried red eppers (personal preference). I serve over rice, topped with chopped green onions, and stir fried veggies on side (chopped cabbage, sliced onions, celery, broccoli, and carrots). Love to drizzle sauce over the veggies. Yum! Thanks for sharing!

    November 28, 2015 at 8:31 am
    • Reply Alaina

      oh that sounds wonderful! Ill have to try it like that sometime! So glad you’re enjoying it!

      December 8, 2015 at 1:33 pm
  • Reply Baked Honey Mustard Chicken

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    December 14, 2015 at 9:03 pm
  • Reply Barbara

    I tried this recipe tonight (Pineapple, Sriracha, Glazed Chicken). It was okay. I think I will use less smoked paprika next time – there will be a next time. My daughter in law loved this. Now for the sauce – that sauce is the next best thing to heaven. I dipped a ritz cracker in it and it was awesome!!!! Thanks for the recipe.

    May 11, 2016 at 5:48 pm
    • Reply Alaina

      hahaha Im so happy to hear that! thank you! Im so glad you both enjoyed it!

      May 15, 2016 at 8:35 pm
  • Reply Susan

    Made tonight over rice. Very, very good. Used breasts and drumsticks. Cut down on the spice abit for the family and added more juice. Next time will add veggies. Overall a big hit! Thank you.

    July 7, 2016 at 4:58 pm
    • Reply Alaina

      oh thats awesome! im so happy that you all loved it!

      July 8, 2016 at 10:41 am
  • Reply Kristine

    If I’m using boneless chicken breasts…how many pounds should I use?

    February 21, 2017 at 3:03 pm
  • Reply Shawn rae

    As usual I’m making it with things I have. Crushed pineapple mixed with the Siracha and corn starch. Also adding roasted garlic and onion to the sauce. I brined the chicken for 2hours, dry rubbed and let refrigerate for another hour. Had to use orange juice as well. I’m roasting chicke thighs and legs according to recipie. Then. Last 15 mins…glazing with modified mix…hope it turns out.

    March 21, 2017 at 5:57 pm
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