This recipe was a 3 out of 5. I marinated the meat in the sauce for 5 hours (it didn't call for this) and I substituted chicken tenders for chicken quarters. The result was dryer chicken. I also used chunk pineapple instead of crushed because it's what I had. I think crushed would've definately made the recipe better. Other then that, it was different. It was kind of a sweet chicken dish. We served it over rice. I'd make it again, but I'd follow the recipe a little more. I think it would be better.
¼ cup lemon juice
¼ cup light corn syrup
2 T soy sauce
1 t salt
¼ t ground ginger
¼ c corn oil
1 (8 oz) can crushed pineapple (not drained)
10 chicken leg quarters
Preheat oven to 350.
Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in crushed pineapple with its liquid. Place the chicken legs in an oven proof glass baking dish, and pour sauce over top.
Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink; about 20 minutes. Baste with sauce frequently while baking.
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