Pineapple Rum Glazed Drumsticks With Pineapple Salsa

Sweet and spicy glazed chicken with fresh pineapple salsa.

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Over the years, one of my favorite things to grill has become pineapple. I love how the char of grilling brings out the sweetness of the fruit. It accents whatever protein you pair it with perfectly. This recipe takes it a step further and the grilled pineapple becomes an amazing salsa that you are going to want to make extra of! This salsa also goes great with chips. You can make it as spicy or mild as you want!

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What ingredients do you need for pineapple rum glazed drumsticks with grilled pineapple salsa?

• Chicken Legs
• Pineapple
• Sugar
• 1 cup Amber Rum
• Red Pepper
• Red Onion
• Green Pepper
• Green onions, sliced on a bias
• Cilantro
• Cummin
• Jalapeño
• Sea Salt
• Black Pepper

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The Recipe:

Pineapple Salsa: 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. Peel and slice the pineapple into ½ inch wide planks. It is easier to grill larger pieces and then dice them.

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.

Remove the pineapple when done and let cool. When cool, dice small. 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. 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: 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. 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. When the chicken is cooked through, serve hot with the pineapple salsa.

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Recipe Tips:

• You can make the salsa as hot or mild as you would like, by adjusting the amount of jalapeño in the recipe.
• Sometimes I will add diced tomato to the salsa or fresh mint. Salsa can be customized with many ingredients.

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Make Ahead:

• Both the salsa and the chicken legs can be grilled and made ahead of time. I would suggest for it to look fresh that you wait to finish in the oven right before service.
• I also like to wait to add any fresh herbs like the cilantro and green onions right before service.

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Storing tips:

• Both the chicken and salsa should be stored in the refrigerator in a tight container for up to 5 days.

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