About
Teriyaki Pineapple Runners are drumsticks that are on the run straight to your taste buds! The drumsticks are juicy and savory, each one coated in an extra tangy, sweet, succulent, and tropical pineapple-mustard sauce! Roasted to perfection and ready to be eaten one-handed (or two-handed if you are interested in eating two at a time — we don't judge), Teriyaki Pineapple Runners are heading your way to make you and your hungry crowd happy on the double!
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
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a bowl, add the garlic salt, the chives, the paprika, the black pepper, and the salt and whisk to combine.
Step 3 -Sprinkle the spice mixture evenly over the chicken drumsticks.
Step 4 -In a large skillet over medium-high heat, add the oil.
Step 5 -In batches, add the drumsticks to the hot oil and brown them on all sides, about 2-3 minutes per side.
Step 6 -Transfer the browned drumsticks to a roasting pan and repeat until all of the chicken is browned.
Step 7 -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.
Step 8 -Pour the pineapple mixture over the drumsticks in the roasting pan.
Step 9 -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.
Step 10 -Using tongs, transfer the drumsticks to a platter and tent with foil to keep them warm.
Step 11 -Transfer the cooking juices in the roasting pan to a small saucepan.
Step 12 -Skim the fat off the top of the cooking juices.
Step 13 -Bring the cooking juices to a boil.
Step 14 -In a small bowl, add the cornstarch and the remaining water and whisk until smooth.
Step 15 -Add the slurry mixture to the boiling cooking juices and stir to combine.
Step 16 -Bring the sauce mixture to a boil and cook, while stirring, until thickened, about 1-2 minutes.
Step 17 -Serve the drumsticks with the sauce.
