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Pineapple Teriyaki Drumsticks Recipe

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This recipe for Pineapple Teriyaki Drumsticks is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp garlic salt
1 tbsp minced chives
1-1/2 tsp ground black pepper
1-1/2 tsp paprika (regular, not smoked)
1/2 tsp salt
24 chicken drumsticks
1/2 cup canola or vegetable oil
1 - 8 oz can crushed pineapple
1 tsp Tabasco or Frank's red hot sauce
1/2 cup water
1/4 cup packed brown sugar
1/4 cup yellow mustard
4 tsp cornstarch
2 tbsp cold water
Directions:
Directions:
Preheat oven to 350º. Mix first 5 ingredients together. Sprinkle evenly over chicken legs, on all sides. Heat the canola oil in a large skillet over medium-high heat. Brown the drumsticks in batches, transferring to a large roasting pan as they are browned. When all the drumsticks have been browned, add pineapple, water, hot sauce, brown sugar, Worcestershire sauce and mustard to pan. Whisk until well combined. Pour over chicken in the roasting pan. Cover. Bake until the chicken is tender, about 1-1/2 to 2 hours, removing the cover during the last 30 minutes to let the skin crisp. Remove chicken legs to a serving platter. Transfer the juices remaining in the roasting pan to a small saucepan, skim off excess fat. In a small bowl, whisk together the cold water and cornstarch. Bring juices to a boil, add cornstarch mixture, stir well. Bring mixture back to a boil, cook, stirring constantly, for 1-2 minutes, until thickened. Serve with drumsticks.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours 30 minutes
Personal Notes:
Personal Notes:
This recipe makes delicious appetizer wings too! Just substitute 48 wing "drummies" for the chicken legs.

 

 

 

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