My neighbor brought this to a cookout and now I make it every single week

My neighbor Doris carried a pan of these glossy pineapple teriyaki drumsticks across the yard to a summer cookout, and the whole table went quiet after the first bite. They’re sticky, sweet-salty, and a little tangy, with caramelized edges and juicy meat that falls off the bone. The best part is they only use three simple ingredients and the oven does most of the work. It reminds me of the old church potlucks where everyone had a ‘secret’ easy recipe that tasted like you fussed all day. Now I make these drumsticks almost every week—whether it’s just me and my husband on a Tuesday night or a full house of grandkids on Sunday.

These drumsticks are wonderful with simple Midwestern sides: buttered white rice or mashed potatoes to soak up the extra sauce, a pan of roasted green beans or broccoli, or a crisp coleslaw to cut the sweetness. For a cookout, I like to set the foil-lined pan right on a trivet and let folks help themselves, alongside corn on the cob, baked beans, and a green salad. Leftovers are great cold straight from the fridge or warmed and tucked into soft rolls for quick little sandwiches.

Servings: 4–6

3 to 3 1/2 pounds chicken drumsticks (about 10–12 pieces)

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then lightly coat the foil with cooking spray or a thin film of oil so the chicken doesn’t stick.

Pat the chicken drumsticks dry with paper towels. If you like, lightly sprinkle them with black pepper. Arrange the drumsticks on the prepared baking sheet in a single layer, leaving a little space between each piece so they can brown.

In a medium bowl, stir together the teriyaki sauce and the entire can of pineapple chunks with its juice. It will look a bit thin at this point, but it will thicken and turn glossy as it bakes and reduces in the oven.

Spoon or pour about half of the pineapple teriyaki mixture evenly over the drumsticks, making sure each piece gets some sauce and a few pineapple chunks. Reserve the remaining half of the sauce mixture in the bowl for later basting.

Place the baking sheet on the middle rack of the preheated oven and bake for 20 minutes. During this first stage, the chicken will start to render some fat and the sauce will begin to bubble and darken around the edges.

After 20 minutes, carefully pull the pan out and spoon some of the reserved pineapple teriyaki mixture over each drumstick, turning them with tongs to coat all sides. Scatter more pineapple chunks over and around the chicken, then return the pan to the oven.

Continue baking for another 20–25 minutes, basting once more with the remaining sauce halfway through. Turn the drumsticks as you baste so they get evenly coated. The sauce on the pan will thicken, darken, and become sticky, and the pineapple pieces will turn golden and slightly caramelized.

Begin checking for doneness around the 40–45 minute mark. The drumsticks are done when the skin is deep golden brown and glossy, the juices run clear when pierced, and an instant-read thermometer inserted into the thickest part (not touching bone) reads at least 165°F (74°C). If you like a deeper caramelized finish, you can leave them in for an additional 5–10 minutes, watching closely so the sugars in the sauce don’t burn.

For extra caramelization, you can switch the oven to broil for the last 2–3 minutes. Keep the pan on the middle rack and watch constantly, pulling the chicken out as soon as the skin is evenly browned and the glaze looks shiny and slightly blistered.

Remove the pan from the oven and let the drumsticks rest on the baking sheet for about 5 minutes. The sauce on the foil will thicken even more as it cools. Spoon some of the sticky pineapple and thickened glaze from the pan over the top of the chicken. If you like, sprinkle with chopped green onion or sesame seeds before serving straight from the pan.

If you prefer thighs to drumsticks, bone-in, skin-on chicken thighs work very well; just use the same amount by weight and add 5–10 minutes to the baking time, checking for an internal temperature of 165°F (74°C). You can also use chicken leg quarters and cut them apart for easier serving. For a slightly less sweet version, choose a low-sugar teriyaki sauce and use pineapple tidbits instead of chunks, reserving a few tablespoons of the juice and discarding the rest. If you like a bit of heat, stir a teaspoon or two of crushed red pepper flakes or sriracha into the teriyaki-pineapple mixture before baking. For extra garlic flavor, whisk a spoonful of jarred minced garlic into the sauce. To make cleanup even easier, double-line your baking sheet with foil and discard the top layer once the pan has cooled. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and utensils with hot soapy water after handling raw poultry. Do not use any sauce that has touched raw chicken as a dipping sauce unless it has been thoroughly cooked to a boil; in this recipe, all the sauce on the pan is fully cooked in the oven, but don’t save any leftover uncooked marinade. Use a food thermometer to ensure the chicken reaches at least 165°F (74°C) in the thickest part, and refrigerate leftovers within 2 hours, storing them in a covered container in the refrigerator for up to 3–4 days.