Ingredients

3 Tbsp (45 ml) Seven Colours Grill Seasoning™
1 tsp (5 ml) Smoked paprika
1 tsp (5 ml) Chilli powder
1 tsp (5 ml) Onion powder
1 tsp (5 ml) Garlic powder
5 Chicken leg quarters (thigh, drumstick and part of the back)
2 Tbsp (30 ml) Oil
1 x 440 g tin Pineapple rings, drained and ¼ cup (60 ml) juice reserved
½ cup (125 ml) Sriracha sauce

Method

Preheat the oven to 200 °C.
Mix together the Seven Colours Grill Seasoning™, smoked paprika, chilli powder, onion powder and garlic powder. Rub the chicken pieces with this mixture until well coated.
Place the leg quarters in a baking tray. Drizzle the oil over, then place the pineapple rings around the chicken. Cover with foil and bake for 20-30 minutes.
Mix the sriracha sauce with the reserved pineapple juice.
Remove the chicken from the oven and brush the meat with the sauce. Return to the oven, uncovered, and cook for a further 10-15 minutes.