Ingredients
4 -6 chicken leg quarters
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
10 ounces crushed pineapple
1 cup barbecue sauce (I used KC Masterpiece)
1 tablespoon flour
1 1/2 tablespoons cold water
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
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Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
You're reading one of recipes available free. Full library with Gastronome.
Wash chicken pieces and pat dry; sprinkle with salt. and pepper. Heat oil in a large skillet over medium-. high heat. Add chicken pieces and cook, turning to brown on all sides. Arrange the browned chicken inches. a greased 9x13 baking dish . Combine pineapple and bbq sauce in a bowl. Combine flour and water in a cup. and stir to form a smooth paste. Stir into bbq sauce mixture until thickened. Baste chicken pieces with bbq. sauce and cook at 325 for 1 1/2 hours. Basting with sauce occasionally.