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1
Preheat oven to 400 degrees F.
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2
Wash and pat dry the chicken drumettes.
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3
Season with salt and pepper.
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4
Place the chicken in large zip-top bag.
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5
Pour the teriyaki marinade and crushed pineapple into the bag.
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6
Zip the bag and mix the chicken around with your hands by squeezing the bag.
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7
Place the bag in the refrigerator and let sit for 1 hour.
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8
When ready to cook the drumettes, line a baking sheet with tin foil.
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9
Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece.
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10
Throw away the marinade bag and wash hands with warm water and soap.
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11
Using oven mitts place the baking sheet in the oven and bake for 40 minutes.
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12
Remove the drumettes from the oven with baking mitts and, using tongs, place the drumettes on a serving plate.
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13
Sprinkle with sesame seeds and serve with Peanut and Vegi-Ranch Dipping Sauces.
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14
For the veggie dipping sauce: in a small bowl combine the cream cheese and sour cream.
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15
Mix it together with a spoon.
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16
Refrigerate until ready to serve.
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17
For the peanut dipping sauce: in a small bowl combine the peanut butter, limeade, and yogurt.
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18
Mix it all together with a spoon or whisk.
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19
Stir in the chili-garlic sauce and season with salt.
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20
Refrigerate until ready to serve.
