Teriyaki Pineapple Drumsticks

Ingredients

• 1 tablespoon garlic salt
• 1 tablespoon minced chives
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons pepper
• 1/2 teaspoon salt
• 24 chicken drumsticks
• 1/2 cup canola oil
• 1 can (8 ounces) crushed pineapple
• 1/2 cup water
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup yellow mustard
• 4 teaspoons cornstarch
• 2 tablespoons cold water

Directions

1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.
2. Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, about 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.
3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with drumsticks.

Recipe source: tasteofhome