Teriyaki Chicken Drumsticks

Hi Friends,

The secret to this recipe is definitely the teriyaki sauce! It’s perfect if you can’t consume soy because it’s made with coconut aminos. You honestly can’t tell the difference, because it’s just so good ! You’ll probably want to put this sauce on EVERYTHINGGG.

I prefer to make chicken drumsticks in the oven because that’s how my grandpa taught me years ago. ( Hi Grandpa ) It also gives me time to cook some white rice and sauté some veggies. Feel free to make these in your Air Fryer as well. Please Enjoy!



Teriyaki Chicken Drumsticks

Oven Roasted Chicken Drumsticks in a delicious Teriyaki Sauce
Prep Time 15 minutes
Course Main Course
Servings 4


  • 4-6 chicken drumsticks skinless works great as well
  • 1/3 cup coconut aminos
  • 1 cup pineapple puree
  • 1/2 cup coconut sugar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger


  • In a saucepan, bring all ingredients except chicken to a boil. Once at a boil, lower heat and simmer for about 13-15 minutes or until thick.
  • Save half of the sauce and set aside.
  • Once sauce is cooled, pour remaining sauce in large container with the chicken. Store in the fridge for at least an hour to marinade.
  • Preheat oven to 400 and prepare a baking sheet.
  • Spread chicken on baking sheet and pour some of the marinade over each drumstick.
  • Bake in the oven for 30-45 minutes or until internal temp reaches 165 degrees.
  • Flip every 15 minutes and baste with the saved teriyaki sauce.
  • Top with chopped green onions and sesame seeds (optional)


There may be leftover sauce and that’s even better ! Put it on literally everything