1. Preheat oven to 220 °C (425 °F). Place rack in centre of oven. Line a baking sheet with parchment paper (or a reusable baking mat).

2. In a small bowl, mix oil, 2.5 mL (½ tsp.) ginger, 2.5 mL (½ tsp.) garlic powder and 1 mL (¼ tsp.) salt.

3. Place drumsticks on the baking sheet and brush them with the oil and spice mixture.

4. Peel pineapple and cut into cubes. Add to pan with chicken.

5. Bake in the oven for 15 minutes.

6. Meanwhile, in an unheated small saucepan, whisk the pineapple juice, cornstarch, Thai chili sauce, along with the remaining ginger (2.5 mL/½ tsp.), garlic powder (2.5 mL/½ tsp.) and salt (1 mL/¼ tsp.) until the cornstarch has dissolved completely.

7. Bring to a boil over high heat. Continue cooking for 1 minute or until sauce thickens. Remove from heat and reserve half of the sauce in a medium bowl.

8. Using a basting brush, baste the chicken with remaining sauce.

9. Cube the bell pepper and place on the baking sheet.

10. Continue cooking for 15 more minutes, or until chicken is fully cooked.

11. Meanwhile, chop green onions. Add snap peas to the bowl containing the reserved sauce and toss to coat.

12. Remove pan from oven, spread the snap peas around the chicken and pour any remaining sauce over the drumsticks.

13. Garnish with chopped green onions and sesame seeds. Serve in the centre of the table.

Keeps for 4 days in the refrigerator or 6 months in the freezer.

Chef’s Secret 

• Sugar snap peas look a lot like snow peas, but they are meatier and, as their name suggests, sweeter! You can find them in the refrigerated produce section of most grocery stores. If they aren’t available, simply use snow peas instead.

Photo credit: Sylvie Li