Sheet Pan Hot and Sour Pineapple Chicken
This week’s recipe is from Megan Lepp, wife to Jason Lepp and mother of 4 girls – you can imagine her days are quite busy. However, the importance of a homecooked meal is never forgotten and we’re so glad she’s shared one of her recipes that we’re certain everyone will enjoy.
“This is a recipe that gets put into our meal planning schedule all the time. Adapted from Alison Roman’s ‘Nothing Fancy’ cookbook, it’s quick, easy, and full of flavour. It’s great for a weekday meal, but also impressive enough for dinner company too! The sticky, caramelized bits of pineapple that get basted with the spicy chicken fat as they roast together are a match made in heaven. I like using chicken legs as the dark meat has so much more flavour but you could easily use bone-in breasts, bone-in and skin-on thighs, or wings.”
Sheet Pan Hot and Sour Pineapple Chicken
Ingredients
4 lbs bone-in, skin-on chicken legs
Kosher salt and ground black pepper to taste
½ cup brown sugar
½ cup unseasoned rice wine vinegar
½ cup sambal oelek or chili p.
¼ cup Thai Kitchen fish sauce
¼ cup fresh lime juice
2 garlic cloves
1 pineapple, peeled and cored, cut into 1 ½ -inch spears
Green onions, cilantro, and toasted sesame seeds for garnish
Instructions
Combine the brown sugar, vinegar, sambal oelek, fish sauce, lime juice, and garlic in a medium bowl, whisking to dissolve the sugar. Add the chicken, making sure each piece is covered. Season with salt and pepper.
Let sit for 30 minutes in the refrigerator. (This can be marinated for up to 24 hours in advance)
Preheat the oven to 425 degrees. Place the chicken, sauce and pineapple on a rimmed baking sheet lined with parchment paper.
Roast the chicken until deeply browned, and cooked through, 50-60 minutes. You may baste the chicken periodically while it is cooking.
Remove from the oven and scatter with the green onions, cilantro and sesame seeds before serving. Serve with a side of rice.
Sheet Pan Hot and Sour Pineapple Chicken
Ingredients
Dressing
6 tbsp rice wine vinegar
2 tbsp mirin or white balsamic vinegar
Tip: you can also use ½ cup rice wine vinegar but increase the sugar to 2 tablespoons
1 tbsp sugar
1/4 tsp sea salt (or to taste)
1/8 tsp dried chili flakes
Salad
4 cups thinly sliced cucumber
¼ cup thinly sliced red onion
¼ cup chopped fresh cilantro (optional, don’t include if you’ll be making this for cilantro haters!)
⅓ cup chopped peanuts, for garnish
Instructions
To make the dressing, mix together the rice wine vinegar, mirin or white balsamic vinegar, sugar, salt and chili flakes.
Add the thinly sliced cucumber and red onion to the dressing. Toss, cover and place in the refrigerator for at least an hour, or even overnight. This will give the cucumbers time to absorb the flavors.
Strain the cucumbers, stir in the cilantro, top with chopped peanuts and serve.
If desired, toasted sesame seeds and a touch of toasted sesame oil can be added as well.
Looking for a main dish to serve this salad with? These Thai Skewers go great with it.
