Pineapple Glazed Jerk Chicken Drumsticks

Pineapple Glazed Jerk Chicken Drumsticks

Lee - Smoke & Sear
Servings: 4 Total Time: 5 hrs 15 mins Difficulty: Intermediate Family Friendly Family Friendly Party Pleaser Party Pleaser
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Pineapple Glazed Jerk Chicken Drumsticks

It’s mid-December, a nippy 9°C outside, and all I can think about is the warm, spicy taste of Caribbean jerk chicken. But here’s the twist – I balance the heat with a sweet pineapple glaze. Trust me, these flavours go hand in hand. Let’s bring a bit of Montego Bay to your backyard BBQ with this recipe. Grab your drumsticks, fire up the grill, and let’s do this!

Pineapple Glazed Jerk Chicken Drumsticks

Chicken
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Prep Time 4 hrs Cook Time 1 hr Rest Time 15 mins Total Time 5 hrs 15 mins
Difficulty: Intermediate Cooking Temp: 200  C Servings: 4 Estimated Cost: £ 15 Calories: Approximately 350 per serving Best Season: Summer
Author: Lee - Smoke & Sear Cooking Method: Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Party Pleaser Party Pleaser

Ingredients

For the Chicken:

For the Pineapple Glaze:

For the Caribbean Dumplings:

Instructions

  1. The Prep – Chicken:

    Marinate the Chicken: Cut into the chicken drumsticks to help the flavours penetrate. Place them in a dish and add the Raggamuffin Rub, soy sauce, apple cider vinegar, and pineapple juice. Cover and refrigerate overnight or at least 4 hours.

  2. The Prep – Pineapple Glaze:

    Make the Glaze: In a saucepan, combine pineapple chunks with juice, tomato ketchup, Honey & Mustard, Worcestershire sauce, apple cider vinegar, salt, chili powder, garlic powder, and brown sugar. Mix well and simmer over medium-low heat for about 20 minutes, stirring occasionally. Blend until smooth.

  3. The Prep – Caribbean Dumplings:

    Mix the Dough: Combine all dry ingredients in a bowl. Add butter and mix until crumbly. Gradually add milk while kneading to form a soft dough. Divide into 12 pieces and let rest for at least 15 minutes.

  4. The Cook:

    • Prepare the Grill: Fire up your Ozpig or preferred grill. If using an Ozpig, use Love Logs for heat.
    • Cook the Chicken: Once the grill is ready, cook the chicken directly over the heat. Add a small handful of pre-soaked allspice berries to the coals for authentic smoke. Cook until the internal temperature reaches 165°F, brushing on the pineapple glaze when the chicken hits 155°F.
    • Fry the Dumplings: While the chicken rests, shape the dough into dumplings and fry in vegetable oil heated to around 350°F until golden brown. Drain on kitchen roll.

  5. Serving:

    Serve: Plate the jerk chicken drumsticks with a generous coating of the pineapple glaze. Add the golden Caribbean dumplings on the side. Enjoy the tropical flavours!

Equipment

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Note

  • Inject for Extra Heat: For a spicier kick, inject the chicken with hot sauce before grilling.
  • Alternate Cooking Method: You can cook the chicken in an oven if you don't have a grill. Preheat the oven to 200°C (392°F) and bake until cooked through, basting with the glaze.
  • Holding Tips: If cooking for a party, keep the chicken warm in a low oven and fry the dumplings just before serving.
Keywords: Jerk chicken, pineapple glaze, BBQ chicken, Caribbean recipe, grilled drumsticks
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Lee Bishop - Smoke & Sear

smoke.sear

1,065 24,066

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

88 15
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Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

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First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!

DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby