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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