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Oven Roasted Chicken quarter with a side of broccoli, rice, and topped with Ginger pineapple sauce.

Oven Roasted Chicken Quarters with Pineapple Ginger Sauce

by Karen D. Insignares

Learn how to make tender and juicy oven roasted chicken quarters with crispy golden garlic skin and delicious, ginger infused, sweet, tangy, and lightly spicy pineapple sauce.  

Preparing Oven Roasted Chicken Quarters

For me, this oven roasted chicken quarter recipe is the easiest way to prepare bone-in chicken. You get juicy and tender meat with a crisp and golden skin. It’s no surprise that it’s a staple in our diet because it requires little to no prep work, and we just throw it in the oven to roast while we prepare some sides.

In this case, we’re making a delicious tangy ginger pineapple sauce to spoon over the chicken and our veggies. Before we get to that, let’s start with the chicken.

Oven Roasted Chicken quarter with a side of broccoli, rice, and topped with Ginger pineapple sauce.

There are two important steps to getting a juicy chicken with crispy skin: Pat dry your chicken to remove all of that excess moisture and preheat your oven to high heat. I roast chicken quarters at 425ºF for 60 minutes. The chicken is done when it reaches an internal temperature of 165ºF, but you are roasting chicken leg quarters which have bones in them, so when you insert a thermometer, make sure you are not touching the bone.

The high temperature is going to make that oil fry up on the skin and get it nice and crisp. In the meantime, the bottom of the chicken touching the baking sheet will also brown up giving it more flavor. On top of that, A chicken leg quarter is made up of the chicken thigh and drumstick, which are dark meat, muscles that have a high-fat content. The fat in chicken leg quarters will maintain a lot of moisture and adds a lot of flavor. 

Note: I would not recommend this high-temperature​ method of baking for chicken breast because you’ll end up with a pale and dry piece of chicken. If you choose to substitute, I would pan sear it first to get the color then stick it in the oven at 375ºF for 10 – 15 minutes (Internal temperature of 165ºF)

Ginger Pineapple Sauce

When I was making this pineapple sauce I was inspired by honey garlic chicken. I wanted a sweet and tangy sauce that would go over beautifully on this crispy chicken but also be light and refreshing enough to drizzle over the broccoli.

I fell in love with this creation, because it’s chunky, filling, and has a nice little spicy kick that took a basic roasted chicken quarter recipe and lit our tastebuds on fire.

Not to brag or anything, but babe liked it, and he doesn’t like cooked pineapple. Haha! I love that my goal in life is to make babe like things he doesn’t usually. 

I didn’t have honey for this recipe so I used brown sugar, but you can definitely replace it for honey if you have.

Ginger Pineapple Sauce

Let’s waste less food.


In this recipe we only use a quarter pineapple. Here are some things you can do with fresh pineapple.

  • Throw it on a pizza with some chicken or pork for a delicious Hawaiian twist on an Italian classic.
  • If you start up a BBQ, sprinkle brown sugar and cinnamon on large chunks and grill it. This is a common Brazilian side for steaks. It’s so aromatic and refreshing.
  • Make a quick salsa just dice up and mix: pineapple, red onion, cilantro, jalapeño, lemon juice, salt, and pepper.
  • Add to a red bean chili.
  • Make pineapple juice, or frozen piña coladas.


If you don’t think you’ll use the rest of the ginger you bought within the week, you can freeze it. I recommend peeling the ginger and cutting it into 1/2 inch chunks before freezing in an airtight container.

Ginger is a great immunity booster. You can add it to tea or smoothies for the extra health benefit. 

Or use it in our:

Red Bell Pepper

Red bell peppers can be frozen, I recommend pre slicing or dicing before freezing in an airtight container.

Or use it with our:

Oven Roasted Chicken Quarters with Pineapple Ginger Sauce

Crispy oven roasted chicken quarters with sweet and tangy ginger pineapple sauce.
Recipe by Karen D. Insignares
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 4 Servings


Roasted Chicken

  • 4 lbs chicken quarters ($3.35)
  • 1 1/2 teaspoon Kosher salt ($0.01)
  • 1 1/2 teaspoon garlic powder ($0.03)
  • 1 1/2 teaspoon onion powder ($0.03)
  • 3/4 teaspoon coarse black pepper ($0.03)
  • 1 1/2 teaspoon olive oil ($0.08)


  • 2 Heads of broccoli ($ 3.69)
  • 1 Tablespoon Kosher Salt ($0.03)


  • 1/4 red onion, diced ($0.30)
  • 1/4 teaspoon kosher salt ($0.00)
  • 2 cloves garlic, minced ($0.10)
  • 1/2 inch peeled ginger, minced ($0.06)
  • 1/2 cup chicken broth ($0.05)
  • 1/4 pineapple, diced ($0.75)
  • 1 scotch bonnet, minced ($0.17)
  • 2 tablespoons brown sugar ($0.05)
  • 2 tablespoons soy sauce ($0.06)
  • 1 teaspoon cornstarch ($0.01)
  • 1 tablespoon water ($0.00)
  • 1/4 red bell pepper, diced ($0.07)


  • Pre-heat your oven to 425* F.
  • Rinse and trim the excess fat and skin of chicken quarters and lay on an aluminum lines sheet pan. Pat dry with disposable napkins or leave in the fridge for 5- 10 minutes. *
  • Mix together salt, garlic powder, onion powder, and black pepper.
  • Drizzle olive oil over dried chicken and rub in evenly. Sprinkle seasoning on both sides and under the skin. Leave the chicken on the tray skin side up.
  • Place the tray in the middle rack of the oven and cook for 1 hour. The chicken should reach an internal temperature of 165*F
  • In the meantime, sauté onions with salt in a small saucepan until translucent. Add garlic and ginger and sauté for 2-3 minutes until fragrant.
  • Add chicken broth, pineapples, scotch bonnet, brown sugar, and soy sauce. Simmer for 15-20 minutes to reduce the water a bit. Then mix in the red bell peppers.
  • Mix cornstarch and water in a separate bowl to make a slurry. Stir into sauce and simmer for 3-5 minutes until thickened. Test thickness by dipping in a spoon and running a finger across it. If the sauce stays parted like the red seas it’s ready to serve.
  • For the broccoli, slice off the woody branches from the stem and slice into disks and cut the head onto smaller florets. Set a large pot of salted water to boil and add the broccoli for 3-4 minutes until it turns a vibrant green. Pour it out into a strainer and it's ready to serve.


* You want enough skin to cover the top of the chicken but not to extend more past that.

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