The Scoop
Teriyaki Pineapple Runners: Sweet, savory drumsticks perfect for gatherings.
The first time I whipped up the Teriyaki Pineapple Runners was during a spontaneous dinner with my new neighbors. I had just moved into a quaint little house, excited to throw an impromptu gathering. As I rummaged through my pantry, a can of crushed pineapple caught my eye. Its sweet allure inspired me to create something that could capture the evening's relaxed, tropical vibe.
In no time, I combined the pineapple with brown sugar and Worcestershire sauce, a pairing I quickly fell for. As I seared each chicken drumstick in my trusty skillet, the aroma of paprika, garlic salt, and chives filled the room. A quick sear before roasting gave the dish that irresistible crust, a little tip I picked up along the way. And since patience is a virtue in the kitchen, I let the sauce simmer and thicken, transforming into a glaze that clung beautifully to the chicken.
Welcoming the neighbors over, I served the drumsticks alongside a vibrant platter of freshly cut herbs. We laughed, shared stories, and agreed that food tastes best when shared. Remember to let the drumsticks rest under foil for a few minutes before serving. It locks in the juices beautifully.
Ingredients
- 1 tablespoon garlic salt
- 1 tablespoon chives, minced
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon salt
- 2, 4.25-6-pound) family-packs chicken drumsticks (about 24 drumsticks
- 1/2 cup canola oil
- 1 (8-ounce) can crushed pineapple
- 1/2 cup plus 2 tablespoons cold water, divided
- 1/4 cup brown sugar, packed
- 1/4 cup Worcestershire sauce
- 1/4 cup yellow mustard
- 4 teaspoons cornstarch
Directions
- Preheat the oven to 350 degrees F.
- In a bowl, add the garlic salt, the chives, the paprika, the black pepper, and the salt and whisk to combine.
- Sprinkle the spice mixture evenly over the chicken drumsticks.
- In a large skillet over medium-high heat, add the oil.
- In batches, add the drumsticks to the hot oil and brown them on all sides, about 2-3 minutes per side.
- Transfer the browned drumsticks to a roasting pan and repeat until all of the chicken is browned.
- In a bowl, add the pineapple, 1/2 cup of the water, the brown sugar, the Worcestershire sauce, and the mustard and stir to combine.
- Pour the pineapple mixture over the drumsticks in the roasting pan.
- Cover the roasting pan and bake until the drumsticks reach an internal temperature of 165 degrees F in the thickest part, about 1 hour 30 minutes-2 hours. Make sure to uncover the roasting pan during the last 20-30 minutes of roasting to let the skin crisp up.
- Using tongs, transfer the drumsticks to a platter and tent with foil to keep them warm.
- Transfer the cooking juices in the roasting pan to a small saucepan.
- Skim the fat off the top of the cooking juices.
- Bring the cooking juices to a boil.
- In a small bowl, add the cornstarch and the remaining water and whisk until smooth.
- Add the slurry mixture to the boiling cooking juices and stir to combine.
- Bring the sauce mixture to a boil and cook, while stirring, until thickened, about 1-2 minutes.
- Serve the drumsticks with the sauce.
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