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)
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.