Teriyaki Pineapple Drumsticks
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
- 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
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1Preheat 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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2Meanwhile, 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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3Remove 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.
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