Ingredients
1/2
cup pineapple juice
1/2
cup ketchup
1/4
cup packed brown sugar
1/4
cup teriyaki marinade and sauce
1/4
cup honey
2
cloves garlic, finely chopped
2
lb chicken drummettes (about 24)
Preparation
Heat oven to 350°F. Line 13x9-inch pan with foil.
In 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
Bake uncovered about 1 hour, turning chicken 2 to 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Cover and keep warm on Low heat setting for up to 2 hours.
