![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/161.jpg\" "\\"16\\"")
<\/a><\/p>\nPineapple Hoisin Chicken Drumsticks<\/strong> Hoisin sauce is one of Terry’s favorite sauces and we always keep a big bottle in our fridge. These drumsticks were marinated in a mixture of hoisin sauce, pineapple, and other yummy things. The drumsticks were cooked in the oven and finished under the broiler. They were served with additional hoisin pineapple sauce and a sprinkle of green onion. The sweet, fruity, tropical flavors are wonderful and makes me want to have a tall glass of very cold beer! <\/p>\n marinade: hoisin sauce, pineapple(juice and fruit), garlic, soy sauce, salad oil, black pepper, honey, vinegar<\/p>\n sauce: hoisin sauce, pineapple, garlic, soy sauce, black pepper, honey, vinegar, (corn starch+water for thickening)<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\u6d77\u9bae\u91a4\u7167\u308a\u713c\u304d\u9d8f\u30c9\u30e9\u30e0\u30b9\u30c6\u30a3\u30c3\u30af<\/strong> \u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\u3068\u6d77\u9bae\u91a4\u5473\u306e\u305f\u308c\u306b\u30de\u30ea\u30cd\u3057\u305f\u9d8f\u30c9\u30e9\u30e0\u30b9\u30c6\u30a3\u30c3\u30af\u3092\u30aa\u30fc\u30d6\u30f3\u713c\u304d\u3057\u305f\u3082\u306e\u3002<\/p>\n \u4ed5\u4e0a\u3052\u306b\u306f\u3001\u30d6\u30ed\u30a4\u30e9\u30fc\u3067\u30ab\u30ea\u30c3\u3068\u8868\u9762\u3092\u713c\u304d\u4e0a\u3052\u307e\u3057\u305f\u3002<\/p>\n \u51fa\u6765\u4e0a\u304c\u308a\u306b\u306f\u3055\u3089\u306b\u305f\u308c\u3092\u304b\u3051\u307e\u3059\u3002<\/p>\n \u6d77\u9bae\u91a4\u306e\u7518\u8f9b\u3044\u5473\u306b\u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\u306e\u30c8\u30ed\u30d4\u30ab\u30eb\u30d5\u30eb\u30fc\u30c6\u30a3\u30fc\u3055\u304c\u52a0\u308f\u308b\u306e\u304c\u30e6\u30cb\u30fc\u30af\u3002<\/p>\n \u30d3\u30fc\u30eb\u306e\u304a\u3064\u307e\u307f\u306b\u3082\u3074\u3063\u305f\u308a\u3002<\/p>\n \u30de\u30ea\u30cd\u6db2\uff1a\u6d77\u9bae\u91a4\u3001\u3057\u3087\u3046\u3086\u3001\u8702\u871c\u3001\u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\uff08\u679c\u6c41\u3068\u5b9f\uff09\u3001\u306b\u3093\u306b\u304f\u3001\u9162\u3001\u9ed2\u3053\u3057\u3087\u3046\u3001\u30b5\u30e9\u30c0\u6cb9 \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0<\/a>\u3082\u3088\u304b\u3063\u305f\u3089\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Pineapple Hoisin Chicken Drumsticks May 2012 Hoisin sauce is one of Terry’s favorite sauces and we always keep a big bottle in our fridge. These drumsticks were marinated in a mixture of hoisin sauce, pineapple, and other yummy things. The drumsticks were cooked in the oven and finished under the broiler. They were served with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-25076","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25076"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25076\/revisions"}],"predecessor-version":[{"id":25143,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25076\/revisions\/25143"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMay 2012<\/em><\/p>\n
\n\uff12\uff10\uff11\uff12\u5e74\uff15\u6708<\/em><\/p>\n
\n\u305f\u308c\uff1a\u6d77\u9bae\u91a4\u3001\u3057\u3087\u3046\u3086\u3001\u8702\u871c\u3001\u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\u3001\u306b\u3093\u306b\u304f\u3001\u9162\u3001\u9ed2\u3053\u3057\u3087\u3046\u3001\uff08\u3068\u308d\u307f\u304c\u8db3\u308a\u306a\u304b\u3063\u305f\u3089\u3001\u30b3\u30fc\u30f3\u30b9\u30bf\u30fc\u30c1\uff08\u7247\u6817\u7c89\uff09\u3092\u6c34\u3067\u6eb6\u3044\u305f\u3082\u306e\u3092\u52a0\u3048\u308b\uff09<\/p>\n<\/a><\/p>\n
\n<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n
\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"