Recipe Background
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!
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
- 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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