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Tandoori Chicken Legs with Curry Pineapple Coconut Sauce and Mint Quinoa

Tandoori Chicken Legs with Curry Pineapple Coconut Sauce and Mint Quinoa
  • Prep Time: 5 min
  • Total Time: 45 min
  • Servings: 2

This luscious sauce is perfectly complimented with this tandoori spiced chicken. A perfect dinner to add to your weeknight rotation!


1 pkg Mina Halal® tandoori Chicken Legs

1 bottle (320 ml) prepared curry pineapple coconut sauce

1 pkg (74 g) ancient grain quinoa

2 tbsp (30 mL) fresh mint, chopped

1 tbsp (15 mL) olive oil

2 Cups (500 mL) fresh pineapple, large dice

2 tbsp (30 mL) mild curry powder

1 tsp (5 mL) cumin

4 tbsp (60 mL) butter

¼ cup (60 mL) brown sugar

2 red Thai chili pepper, deseeded and sliced




PREHEAT oven to 400 degrees.

PLACE chicken on a parchment lined baking sheet and bake for 35 to 40 minutes or until and internal temperature of 165 degrees is reached.

MEANWHILE prepare quinoa per package directions.

FLUFF with fork and add chopped mint and season with salt, pepper and olive oil.

SET aside and keep warm.

TOSS pineapple with sugar, curry powder, cumin and salt to taste in a large bowl.

IN a large skillet melt butter over medium high heat.

ADD pineapple and toss to coat in pan with butter.

ALLOW pineapple to caramelize and brown, about 2 to 3 minutes.

ADD prepared curry pineapple coconut sauce.

ALLOW to simmer for about 3 to 4 minutes or until warmed through.

SERVE chicken with quinoa and sauce over top.

GARNISH with red thai chili.


SERVE with warmed naan bread.
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