Teriyaki Pineapple Drumsticks Recipe

5 2 2
Teriyaki Pineapple Drumsticks Recipe
Teriyaki Pineapple Drumsticks Recipe photo by Taste of Home
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Teriyaki Pineapple Drumsticks Recipe

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5 2 2
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/2 hours

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 five 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, about 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 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 1-2 minutes or until thickened. Serve with drumsticks. Yield: 12 servings.
Originally published as Teriyaki Pineapple Drumsticks in Taste of Home February/March 2016, p74

Nutritional Facts

2 chicken drumsticks: 360 calories, 22g fat (4g saturated fat), 95mg cholesterol, 540mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 29g protein.

  • 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
  1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.
  2. Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, about 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.
  3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim 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 1-2 minutes or until thickened. Serve with drumsticks. Yield: 12 servings.
Originally published as Teriyaki Pineapple Drumsticks in Taste of Home February/March 2016, p74

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Reviews forTeriyaki Pineapple Drumsticks

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MY REVIEW
surbans21 User ID: 6402918 242910
Reviewed Jan. 31, 2016

"My husband can't stop raving about these! He loved the flavor and the meat was almost falling of the bone, they were so tender. I am a vegetarian so I halved the recipe but he told me next time to make them all! The cook time is a little longer then some dinner dishes but this worked perfect for a Sunday afternoon in the kitchen."

MY REVIEW
aug2295 User ID: 4631582 242414
Reviewed Jan. 24, 2016

"Flavor was fantastic and the texture was perfect. On a cold day, it was awesome to have an excuse to have the oven on all afternoon. I added sliced,fresh pineapple to theroasting pan when i uncovered it. Yum!"

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