Rating: 3 stars
3 Ratings
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  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light July 2016


Credit: Iain Bagwell; Styling: Margaret Monroe Dickey

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

343 calories; fat 9g; saturated fat 2.1g; mono fat 2.9g; poly fat 2g; protein 40g; carbohydrates 25g; fiber 4g; cholesterol 181mg; iron 2mg; sodium 596mg; calcium 56mg; sugars 11g; added sugar 3g.