Teriyaki, Pineapple Chicken Drumsticks

Moving and traveling have had my cooking skills limited for a while here. Last night was back to work on the “use it up” recipe hunt though. I found myself with lots of soy sauce, and when I saw this recipe, I knew it was the right fit for me. Not only was it based in pantry  staples, but it was SO easy to make. Most of the parts could be done separately and ahead of time, so when it came to dinner time, it was just cooking the protein. This recipe originally called for pork chops. I think those would have been delicious, but we had chicken drumsticks. I really liked how the skin crisped and held up to the sauce and the glaze.

These bad boys can be grilled, grill panned, baked, or pan seared. Whatever you have access to works for this dish (another reason I like it). This was definitely a keeper. Serve with rice or couscous- it holds up to and balances out the pineapple salsa and the sauce from the meat well.

Teriyaki Chicken with Pineapple Salsa


  • Teriyaki Sauce:
    • 1 t. cornstarch
    • 3 Tbsp. reduced-sodium soy sauce
    • 1/4 c. pineapple juice (from the can with pineapple chunks-chunks used below)
    • 2 T.brown sugar
    • 1/2 t. grated fresh ginger
    • 1 small garlic clove, minced
  • Pineapple Salsa
    • 1-1/3 c. pineapple
    • 1/2 fresh jalapeno pepper, finely chopped, seeds removed
    • 2 T. finely chopped red onion
    • 1 T. finely chopped fresh cilantro
  • Meat Marinade:
    • 1/4 c. pineapple juice
    • 4 t. reduced-sodium soy sauce
    • 1 large garlic clove, minced
    • 1/2 t. grated fresh ginger
    • Chicken legs, bone in, skin on


  1. For the meat: In a small bowl, combine the pineapple juice, soy sauce, garlic, and ginger. Pour over meat, and let sit for at least 30 minutes
  2. Make the teriyaki sauce: In a small bowl, whisk together the cornstarch and 3 tablespoons cold water until dissolved. In a small saucepan, combine the soy sauce, pineapple juice, brown sugar , ginger, and garlic. Bring to a boil over medium-low heat and cook until reduced and thickened, about 4 minutes. Add the cornstarch mixture and cook until thickened, about 2 more minutes. Remove the pan from the heat an set aside to cool.
  3. Assemble all the salsa ingredients in a bowl and set aside
  4. Cook your protein in your preferred method- feel free to baste with a little of the marinade before you flip the meat.
  5. Serve the meat topped with sauce and salsa with your grain of choice

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