Taste of Home
Teriyaki Pineapple Drumsticks
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
YIELD: 12 servings.
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
Ingredients
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1 tablespoon garlic salt
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1 tablespoon minced chives
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1-1/2 teaspoons paprika
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1-1/2 teaspoons pepper
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1/2 teaspoon salt
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24 chicken drumsticks
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1/2 cup canola oil
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1 can (8 ounces) crushed pineapple
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1/2 cup water
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1/4 cup packed brown sugar
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1/4 cup Worcestershire sauce
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1/4 cup yellow mustard
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4 teaspoons cornstarch
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2 tablespoons cold water
Directions
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1.
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.
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2.
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.
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3.
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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