Chicken Drummettes Baked in a Pineapple Salsa

Drummettes are a crowd pleaser and can be served as an appetizer or as a main meal.  The pineapple salsa I used was on the milder side, if wanting to kick this up a bit, add 1 teaspoon of ancho chili powder.


1 1b. of chicken drummets
1/2 cup of a jarred pineapple salsa
Dip (optional)
2 tablespoons of fresh organic goat cheese
2 tablespoon of skim organic milk
1 tablespoon of crumbled blue cheese
Garnish (optional)
Thinly sliced celery sticks, about two stalks


Place drummets and pineapple salsa in a Dutch oven and bake in a preheated oven for 1 hour at 375 degrees.  While drummettes are baking make the dip if using. In a small bowl, mix together all dip ingredients. Pour mixed dip into a small ramekin and place on a serving dish. Slice celery into thin slices. Place on a serving tray. Once drummettes are thoroughly cooked, remove and place on dish and serve.

Suggested Side Dish

If serving as a meal try Orange Bell Pepper Rice, Latina Style Summer Succotash or Corn, Black Bean and Cherry Tomato Salad.

Suggested Beverage

Beer of your choice! Try a Blue Moon Belgian-Style Wheat Ale with orange wedges, a Corona with a lime wedge or an ice cold long neck Bud or Bud Light!

Chatty Advice

There are three important techniques to make this cut of meat wonderful – purchase fresh, good quality meat that is not from the frozen food isle, use a Dutch oven, bake them and use the proper ratio of sauce to drummettes. Follow the technique above for a perfectly simple dish!  No need to run out and buy a fancy expensive kind of Dutch oven, mine is a hand-me-down from my mom and most and likely you have one, but it just doesn’t look like the fancy kind.  Mine does not look like the fancy kind and is a beautiful yellow color from her erra!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.