1/2 cup leek skins
2 tablespoons vegetable oil
3 cups chicken drumsticks
1/4 cup fresh pineapple juice
1/4 cup kona juice
1 tablespoon celery seed
3 tablespoons lemon juice
1 teaspoon orange juice
1 teaspoon cornstarch
Heat the leek skins in small metal bowl over low heat until they are tender, but not cooked. Remove skins and cut into pieces. Mix together the leek pieces, oil, drumsticks, pineapple juice, celery seed, lemon juice, orange juice, cornstarch and ground black pepper. Pour mixture into chicken drumsticks. Place drumsticks in heated pan and place over medium heat.
Stir lemon juice and cornstarch into the chicken drumsticks and turn to coat with butter. Heat through and serve.