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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!

Prep Time 4 hrs
Cook Time 1 hr
Rest Time 15 mins
Total Time 5 hrs 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 15
Calories: Approximately 350 per serving
Best Season: Summer
Ingredients
    For the Chicken:
  • 8 Chicken Drumsticks
  • 2 Tbsp Norfolk Smoke Pit – Raggamuffin Rub
  • 2 Tbsp Soy sauce
  • 1 Tbsp Apple cider vinegar
  • 2 Tbsp Pineapple juice
    • For the Pineapple Glaze:
  • 1 Can Pineapple chunks (with juice) (435g)
  • 230 Ml Tomato ketchup
  • 1 Tbsp Norfolk Smoke Pit – Honey & Mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Apple cider vinegar
  • 200 Grams Brown sugar
  • 0.5 Tsp Hawaiian Black Flakes (If available)
  • 0.5 Tsp Chilli powder
  • 0.5 Tsp Garlic powder
    • For the Caribbean Dumplings:
  • 270 Grams Plain flour
  • 120 Grams Cornmeal
  • 80 Grams White sugar
  • 40 Grams Soft butter
  • 200 Ml Milk
  • 2 Tsp Baking powder
  • 0.5 Tsp Salt
  • 1 Tsp Nutmeg
Instructions
  1. 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. 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. 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. 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. 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!

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
Read it online: https://www.smokeandsear.world/BBQ-recipes/pineapple-glazed-jerk-chicken-drumsticks/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.