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Teriyaki Chicken Drumsticks with Pineapple and Snap Peas
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Sheet Pan
  • Mixing Bowl

Ingredients
  

  • 8 chicken drumsticks
  • 2 cups fresh pineapple chunks
  • 2 cups snap peas
  • ½ cup teriyaki sauce
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 tablespoon sesame seeds (optional)

Instructions
 

  • Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper or foil.
  • Place the chicken drumsticks on the prepared pan and brush them with a mixture of the olive oil and half the teriyaki sauce. Sprinkle lightly with salt and pepper.
  • Arrange the pineapple chunks and snap peas around the chicken in a single layer.
  • Drizzle the remaining teriyaki sauce over the pineapple and snap peas.
  • Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165 degrees F and the pineapple edges start to brown.
  • Remove from the oven and sprinkle with sesame seeds if using.

Notes

Add the snap peas to the pan during the final 15 minutes if you prefer them extra crisp. Leftovers keep in the fridge for three days and reheat best in a 350-degree oven to restore some texture to the chicken and fruit.
Course: Main Course
Cuisine: Asian
Equipment: Sheet Pan, Mixing Bowl