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Teriyaki drumsticks with BBQ pineapple

Method

  • Toss the chicken in the Teriyaki marinade until well coated and refrigerate for about 30-40 mins, turning now and again.
  • Heat a little oil in a large heavy-bottomed pan and add the chicken pieces in one layer, retaining the marinade. Cover and gently cook for about 5-10 mins until sealed all over, turning now and again.
  • Turn the heat down, add some of the marinade and gently cook until glazed, adding the remaining marinade as you do so, with up to ½ cup water (or chicken stock) as needed.
  • When the chicken is almost ready, remove the core from each pineapple slice and cut around the edges using 2 different sized pastry cutters.
  • Then spray the pineapple rings with oil and cook on a preheated ridged grill (or BBQ).
  • Lay the chicken on a large plate (or individual ones), arrange the pineapple on top and sprinkle with spring onions. Serve a bowl of steamed rice on the side.
  • BUDGET EATS – approx. $2.98 per person

Ingredients

  • ½ bottle Teriyaki marinade/sauce
  • 8-12 chicken drumsticks
  • vegetable oil
  • 4 thickish slices fresh pineapple
  • olive oil spray
  • 2-3 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm