8-12 chicken drumsticks (about 2-3 pounds; I also removed the skin)
2/3 cup frozen pineapple-orange juice concentrate, thawed
2 Tbl soy sauce
1-1/2 tsp ground ginger
1 tsp garlic salt
1/2 tsp cayenne pepper
3 Tbl packed brown sugar
Place chicken in a resealable plastic bag set in a shallow dish. In a small bowl, combine the juice, soy sauce, ginger, garlic salt, and cayenne. Reserve 1/3 cup of the marinade for sauce. Pour the remaining marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occassionally.
In a small bowl, combine the reserved marinade and brown sugar; chill sauce until needed.
Preheat oven to 375* F. Drain chicken and discard marinade. Place chicken in a shallow baking pan (I used a baking sheet lined with foil). Bake, uncovered, for 25 minutes. Brush both sides of chicken with some of the sauce. Bake for 15-20 minutes more, or until chicken is no longer pink (180*F; my chicken took about 30 minutes after the initial 25- so make sure to check!), brushing twice with the remaining sauce.
Makes 4 to 6 servings.