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
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
Est. added sugars 3g
How to Make It
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.
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.
Combine remaining 1/4 teaspoon pepper, pineapple chunks, kiwi, strawberries, cilantro, juice, and ginger in a bowl. Serve with chicken.