We have a large family and throw big parties, so I look for ways to free my husband from the grill. Roasted drumsticks keep everyone happy. —Erica Allen, Tuckerton, New Jersey
Teriyaki Pineapple Drumsticks
Teriyaki Pineapple Drumsticks
Prep Time
35 min
Cook Time
1 hour 30 min
Yield
12 servings
Ingredients
- 1 tablespoon garlic salt
- 1 tablespoon minced chives
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons pepper
- 1/2 teaspoon salt
- 24 chicken drumsticks
- 1/2 cup canola oil
- 1 can (8 ounces) crushed pineapple
- 1/2 cup water
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup yellow mustard
- 4 teaspoons cornstarch
- 2 tablespoons cold water
Directions
- Preheat oven to 350°. Mix the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.
- Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.
- Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with drumsticks.
Nutrition Facts
2 chicken drumsticks: 360 calories, 22g fat (4g saturated fat), 95mg cholesterol, 540mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 29g protein.
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