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from Melissa's cookbook

Teriyaki Pineapple Drumsticks



  • 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
  • Preparation:
    1. Preheat oven to 350°. In a small bowl, 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. In a large bowl, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Bake, covered, 1-1/2 to 2 hours or until chicken is tender. Uncover; bake 20-30 minutes longer.
    3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking 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.

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