Guys… Mondays are SO much better when you get a good rest over the weekend (dur). If you are one my newsletter subscribers, you probably received my email last Friday about how I’m going to make an extra effort to practice true self care over the weekend, because that’s something I struggle with a lot. Having your own business and making your own hours, it can be difficult to actually have a weekend, but I took all day yesterday to sleep, watch Netflix, not be near my computer, and go on a nice long walk with my dogs. It was amazing.
So today, I’m all energized and refreshed to share a brand new recipe with you guys. And I promise, you are going to want to make these Pineapple Sriracha Drumsticks!
My family has been using sriracha sauce since I was young, so I’ve always been a fan. The combination of the spicy and sweet is so perfect, and my mom whipped up Asian meals often so it pretty much went well with all her cooking. These days, I don’t eat sriracha sauce often because the ingredients usually contain sugar and xanthan gum, but I do enjoy it on occasion because it’s so darn deliciously addicting. I especially love it with chicken or pork!
These Pineapple Sriracha Drumsticks came out even better than I expected. The chicken is so juicy, and the sauce is so flavorful and sticky that I regretted not making more. If you don’t think 2 tablespoons of sriracha sauce is spicy enough, you can add more but I think it’ll be fine as written because you’ll end up cooking down the sauce. I can handle spicy really well, and the sauce turned out perfect for my taste.
Are you a fan of spicy food? Then I really hope you make this because I think you’ll love it!
Ingredients
- 5-6 chicken drumsticks
- 1/2 cup pineapple juice
- 2 tbsp sriracha sauce
- 2 tbsp gluten free tamari or coconut aminos
- 1 tbsp apple cider vinegar
- 3 garlic cloves, minced
- 1 inch ginger, grated
- Optional: Chopped green onions and sesame seeds, for garnish
Instructions
- Place the drumsticks in a large bowl in a single layer
- Whisk together pineapple juice, sriracha, tamari sauce, apple cider vinegar, garlic, and ginger.
- Pour the sauce over the chicken and make sure the chicken is well coated.
- Place in the refrigerator and marinate for 1-4 hours, flipping the chicken half way through.
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and place the drumsticks on the baking sheet, making sure they aren't touching.
- Bake the chicken for 40 minutes, flipping halfway through.
- While the chicken is cooking, pour the marinade in a small saucepan and heat on the stovetop over high heat. Once the sauce starts boiling, reduce the heat and simmer until the sauce is reduced and thickened, about 7-10 minutes
- When the chicken is finished cooking, brush with the reduced sauce.
- Sprinkle with chopped green onions and sesame seeds, if using, and serve.
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