1/2 cup (105 g) lightly packed brown sugar

1/2 cup (125 ml) pineapple juice

1/2 cup (125 ml) ketchup

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) rice vinegar

1 tbsp finely chopped ginger

2 cloves garlic, chopped

24 skinless chicken drumsticks

In a large bowl, combine the brown sugar, pineapple juice, ketchup, soy sauce, rice vinegar, ginger and garlic. Add the chicken, season with salt and pepper, and toss to coat. Cover and refrigerate for 8 hours or overnight, stirring once or twice.

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Drain the chicken and transfer the marinade to a saucepan. Place the drumsticks on the prepared baking sheet.

Bake the drumsticks for 1 hour or until cooked through, turning them halfway through cooking.

Meanwhile, over medium-high heat, reduce the marinade until syrupy, about 20 minutes. Cover and set aside.

In a large bowl, toss the cooked chicken and sauce together to coat well.

Delicious with green salad with papaya dressing (see recipe) and Hawaiian rolls (see recipe).

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