Pineapple Rum Glazed Drumsticks With Pineapple Salsa

Pineapple Salsa:

• 1 pineapple, peeled and cut into ½ inch wide planks
• ½ cup sugar
• ½ red pepper, small diced
• ½ red onion, diced
• ½ pepper green pepper, small diced
• 3 green onions, sliced on a bias
• 1 cup amber rum
• ½ cup cilantro
• ½ jalapeño, small diced

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Chicken:

• 8 chicken legs
• Sea salt
• Black pepper
• ½ teaspoon cumin

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Pineapple Salsa:

1. Clean your grill using a grill  brush and oil it with a high heat oil. This is very important, to get clean grill markets as well as to stop anything from sticking to the grill. I find it easier to clean my grill when it is hot. This helps burn off anything stuck to it.
2. Peel and slice the pineapple into ½ inch wide planks. It is easier to grill larger pieces and then dice them.
3. Get your grill hot first and then lay your pineapple down on the grill. Be patient. Do not keep lifting and checking. It will take at least 5 minutes for char to begin because pineapple has so much moisture. When you get nice lines you can flip them and char the other side. Because we will be dicing the pineapple there is no need to get a cross pattern of char. You will not see it. You are only trying to get some color and flavor from the char. The bitterness from grilling will accent the sweetness and combine for a wonderful flavor.
4. Remove the pineapple when done and let cool. When cool, dice small.
5. In a small saucepan place the sugar and heat on medium until it starts to melt. Do not use a spoon or anything to stir, just tilt the pan and let it swirl until it is all melted and turns a light amber color. Then add ½  your diced pineapple and Rum. Let it continue to cook and reduce the rum. The sugar may seize up and get harmed, this is ok just let it cook and the sugar will melt again.
6. When the sugar is all melted pour into a bowl and add the diced pepper, onion, cilantro, jalapeño, green onions, the rest of the diced pineapple and season with cumin salt and pepper.

Chicken:

1. Season your chicken with salt pepper and cumin, clean your grill down again and place the chicken on it. Once again be patient. Let the grill do its work and when you get nice lines flip until all of the chicken is charred. It will probably not be completely cooked all the way and that is good.
2. Place the chicken on a sheet pan and using a brush glaze the chicken with the juice from the salsa. I like to place the sheet pan in the oven to finish cooking .
3. You can glaze and place them back on the grill to finish. But  I find you lose the nice grill lines and it can get too charred so I prefer  the oven to finish.
4. When the chicken is cooked through, serve hot with the pineapple salsa.