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Baked Aloha Chicken

"Sweet and tangy chook legs are baked in a sticky pineapple sauce on this easy to put together dish!"

Ingredients :

1/four cup lemon juice
1/4 cup mild corn syrup
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon floor ginger
1/4 cup corn oil
1 (eight ounce) can overwhelmed pineapple (not drained)
10 chicken leg quarters

Instructions :

Prep : 10M	Cook : 10M	Ready in : 1H

Preheat oven to 350 stages F (175 degrees C).
Stir collectively lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until easy. Stir in the overwhelmed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
Bake in preheated oven for 30 minutes, then turn the chook over, and preserve cooking until the chicken is smooth, and now not crimson, about 20 minutes. Baste with sauce often while baking.

Notes :

Try the usage of a Reynolds® slow cooker liner on your sluggish cooker for easier cleanup.

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