Mondays are so much better after a restful weekend. I made a point to step away from work, sleep in, watch Netflix, and take a long walk with my dogs — and I returned to the week feeling refreshed and ready to share a new recipe. These Pineapple Sriracha Drumsticks are exactly the kind of meal that’s worth making on a lively weeknight or a relaxed weekend gathering.
I grew up eating sriracha with many meals; the sweet-heat balance pairs wonderfully with chicken and pork. While many commercial sriracha sauces include added sugar and thickeners, I enjoy using it occasionally for that addictive flavor. These drumsticks combine pineapple juice, sriracha, tamari (or coconut aminos), vinegar, garlic, and ginger into a bright, sticky glaze that caramelizes beautifully in the oven.
These drumsticks turned out juicier than I expected, with a thick, flavorful glaze that makes you wish you’d doubled the batch. The recipe calls for 2 tablespoons of sriracha, which reduces while cooking and yields a pleasant heat level — increase it if you prefer more spice. For me, the balance of sweet pineapple and spicy sriracha with savory tamari is perfect.
If you like bold, spicy flavors, this recipe is a must-try.
Pineapple Sriracha Drumsticks
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 (or coconut aminos), apple cider vinegar, garlic, and ginger.
- Pour the sauce over the chicken, making sure each piece is well coated.
- Refrigerate and marinate for 1–4 hours, flipping the chicken halfway through.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and arrange the drumsticks so they are not touching.
- Bake for 40 minutes, flipping halfway through.
- While the chicken bakes, pour the remaining marinade into a small saucepan. Bring to a boil over high heat, then reduce heat and simmer until the sauce thickens and reduces, about 7–10 minutes.
- When the chicken is finished, brush the reduced sauce over the drumsticks.
- Garnish with chopped green onions and sesame seeds if desired, then serve.
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