Teriyaki Drumsticks with BBQ Pineapple

Ingredients

• 4 big sized drumsticks, gashed on each side
• 1/2 bottle Teriyaki sauce
• 4 thick slices fresh pineapple
• 1/2 cup chicken stock
• Oil, salt to taste, ground pepper

Method
- Toss the chicken in the Teriyaki marinate until well coated and refrigerate for 45 minutes, turning every 15 minutes.
- Heat oil in a large heavy-bottomed pan and add the chicken pieces, retaining the marinade. Cover and gently cook for 15 minutes until sealed all over, turning now and again.
- Turn the heat down a bit, add some of the marinade to the pan and gently cook until glazed. Then add the remaining marinade, chicken stock and cook for 15 minutes or until cooked through, season with a touch of salt and ground pepper. Remember to turn the chicken every 5 minutes to avoid unevenly cooked meat.
- Heat oil in a griddle pan or BBQ. Remove the core from each pineapple slice and cook it in the griddle pan  or BBQ for 3 minutes each side.
- Serve hot with grilled pineapple and steamed rice.

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