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Teriyaki Chicken Drumsticks with Tropical Fruit Salad

Photo: Iain Bagwell; Styling: Margaret Monroe Dickey


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

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.


  • 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

Nutrition 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

How to Make It

  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.