Teriyaki Chicken Drumsticks with Tropical Fruit Salad

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Teriyaki Chicken Drumsticks with Tropical Fruit Salad Recipe

Photo: Iain Bagwell; Styling: Margaret Monroe Dickey

You'll find everything but the tiki torch in this updated retro classic. Give the drumsticks a head start on a hot grill pan; then lower the heat so the glaze won't burn.

Serves 4 (serving size: 2 drumsticks and about 3/4 cup salad)


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1/4 cup pineapple juice
3 tablespoons lower-sodium soy sauce
1 tablespoon light brown sugar
2 teaspoons cornstarch
Cooking spray
8 chicken drumsticks, skinned (about 1 3/4 lb.)
3/4 teaspoon freshly ground black pepper, divided
1 cup fresh pineapple chunks
1 cup peeled and sliced kiwi fruit (about 3 kiwi fruit)
1 cup halved fresh strawberries
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon grated peeled fresh ginger


1. Combine pineapple juice, soy sauce, brown sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil. Cook 30 seconds, stirring constantly with a whisk. Remove from heat.

2. Heat a grill pan over medium-high heat. Coat with cooking spray. Coat chicken with cooking spray; sprinkle evenly with 1/2 teaspoon pepper. Add chicken to pan; cook 8 minutes, turning occasionally. Reduce heat to medium; brush with soy sauce mixture. Cook 15 minutes or until done, turning and brushing occasionally with soy sauce mixture.

3. Combine remaining 1/4 teaspoon pepper, pineapple chunks, kiwi, strawberries, cilantro, juice, and ginger in a bowl. Serve with chicken.

Created date

May 2016

Nutritional Information

Calories 343
Fat 9 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 2 g
Protein 40 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 181 mg
Iron 2 mg
Sodium 596 mg
Calcium 56 mg
Sugars 11 g
Est. Added Sugars 3 g