Pineapple Chipotle Chicken Legs
over Scallion Butter Rice with Snap Peas
Pineapple’s sweet vibes are guaranteed to please, even when tucked into an otherwise savory recipe like this one. Crispy-skinned chicken legs are oven-roasted before being topped with chunks of the golden fruit and a glaze made from the juice. With scallion butter rice and tender snap peas on the side, every bite will make your taste buds do the hula.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Scallions
8 ounce
Pineapple
12 ounce
Sugar Snap Peas
2 unit
Lime
32 ounce
Chicken Legs
1 cup
Jasmine Rice
4 tablespoon
Ketchup
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Chipotle Powder
Not included in your delivery
1 tablespoon
Vegetable Oil
2 teaspoon
Sugar
1.5 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Trim, then thinly slice scallions, separating greens and whites. Drain pineapple in a strainer over a medium bowl, reserving juice. Roughly chop fruit. Trim any tough ends or strings from snap peas. Quarter limes.
Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Season with plenty of salt and pepper. Cook in pan skin-side down until browned, 4-5 minutes. Flip and cook on other side until browned, 3-4 minutes. Transfer to a foil-lined baking sheet, placing toward one side.
Roast chicken in oven until cooked through, about 20 minutes total (we’ll check in after 10 minutes). Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add half the scallion whites. Cook, tossing, until fragrant, 1-2 minutes. Pour in 1¾ cups water and a pinch of salt. Bring to a boil.
Once water boils, add rice, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Place pan used for chicken over medium-high heat and add pineapple and remaining scallion whites. Cook until pineapple starts to brown, 2-4 minutes. To bowl with pineapple juice, add ketchup, soy sauce, 2 tsp sugar, a pinch of chipotle powder, and 3 TBSP of water. Stir to combine.
Add ketchup mixture to pan with pineapple. Simmer until slightly thickened, 2-4 minutes. Season with salt and pepper. (TIP: Add more chipotle for extra heat.) Remove pan from heat and stir in a big squeeze of lime. Once chicken has roasted 10 minutes, add snap peas to empty side of same baking sheet and toss with a drizzle of oil, salt, and pepper. Brush chicken with just enough sauce from pan to coat (keep the rest separate for spooning over at end).
Return sheet to oven and cook until snap peas are tender, 8-10 minutes. Fluff rice with a fork, then stir in 1½ TBSP butter and a big squeeze of lime. Season with salt and pepper. Divide between plates and arrange chicken on top. Spoon over remaining sauce from pan. Serve snap peas to the side. Garnish with scallion greens.
