Sweet Teriyaki Pineapple Chicken Drumsticks Step-by-step instructions

Before you start

Before starting, pat the chicken drumsticks dry with paper towels. There is no need to sear them; the slow cooker will do all the work. Measure out the teriyaki glaze and have the pineapple chunks and sesame seeds ready. No other prep is needed, making this one of the simplest recipes to assemble.

Instructions

Assembling the slow cooker

1. 1Arrange the drumsticks
   Place the chicken drumsticks in the slow cooker, arranging them in a single layer as much as possible. They can overlap slightly, but try to keep them in a circle around the bottom of the pot.
   Look for The drumsticks should cover the bottom of the slow cooker evenly.
   Tip For even cooking, choose drumsticks of similar size.
2. 2Add the pineapple
   Pour the pineapple chunks and their juice over the chicken. Spread them around so they settle between the drumsticks.
   Look for The pineapple juice should coat the chicken lightly.
   Tip Do not drain the pineapple; the juice adds sweetness and moisture.
3. 3Pour on the teriyaki glaze
   Drizzle the teriyaki glaze evenly over the chicken and pineapple. Use a spoon to ensure the glaze reaches the bottom of the pot.
   Look for The glaze should create a thin, glossy layer over the ingredients.
   Tip If the glaze is very thick, warm it slightly to make it easier to pour.
4. 4Sprinkle with sesame seeds
   Sprinkle the toasted sesame seeds over the top of the chicken and pineapple. They will toast further and add a nutty flavor as the dish cooks.
   Look for The sesame seeds should be scattered evenly across the surface.
   Tip Toasting the seeds beforehand enhances their aroma.

At the end of this phase, the slow cooker will contain raw chicken drumsticks, pineapple chunks with juice, teriyaki glaze, and sesame seeds.

The ingredients should be evenly distributed, with the glaze and juice creating a shallow liquid at the bottom. The sesame seeds will be floating on top. Everything should look colorful and glossy.

Slow cooking and tenderizing

5. 5Cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The internal temperature of the thickest part of a drumstick should reach 165°F (74°C).
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to retain heat.
6. 6Check the chicken
   After 4 hours, check the chicken for doneness. The meat should be pulling away from the bone and easily pierced with a fork. If not, continue cooking for another 30 minutes.
   Look for The drumsticks should look glazed and the meat should be very tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer to confirm 165°F (74°C).

After several hours, the slow cooker will be filled with the aroma of sweet teriyaki and pineapple. The sauce will be bubbling gently around the edges, and the chicken will have turned a deep golden brown.

The pineapple chunks will have softened and started to caramelize. The kitchen will smell warm and inviting.

Serving and finishing

7. 7Serve over rice
   Spoon the hot chicken and pineapple over steamed jasmine rice. Drizzle with extra sauce from the slow cooker and sprinkle with additional sesame seeds if desired.
   Look for The glaze should be thick and cling to the chicken.
   Tip For a thicker sauce, simmer the liquid in a saucepan for a few minutes.

The chicken should be fall-off-the-bone tender, with the meat easily pulling away from the bone. The sauce will have thickened slightly and cling to the chicken and pineapple. When lifted with a spoon, the chicken will be glistening and steaming. The sesame seeds will have toasted further, adding a nutty aroma.

Common mistakes

A common mistake is lifting the lid to check on the chicken too often. Every time the lid is removed, heat escapes and extends the cooking time.

Another mistake is using a thin teriyaki sauce instead of a glaze; the glaze is essential for creating the sticky coating. Finally, resist the urge to stir the chicken too much, as it can break apart as it becomes tender.

How to tell it’s done

The chicken is done when the internal temperature in the thickest part of the drumstick reaches 165°F (74°C) on an instant-read thermometer.

The meat should be so tender that it easily pulls away from the bone. The sauce should be bubbling and slightly thickened, and the pineapple will have turned golden and caramelized at the edges.

• Poultry: 165°F (74°C) in the thickest part