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overhead shot of the chicken and pineapple with rice.

Pineapple-Jalapeno Grilled Chicken Drumsticks


Grilled drumsticks brushed with a sweet and tangy glaze with a kick of heat from jalapeno and sriracha. Add some grilled pineapple on the side and pile it all on rice for an easy summer dinner.


  • 1/2 cup pineapple juice
  • 2 tablespoons brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon ginger paste
  • 1 large jalapeno, diced with seed and ribs removed
  • 2 pounds chicken drumsticks, seasoned with salt and pepper
  • 16 ounces fresh pineapple chunks


  1. Preheat grill to 400°F.
  2. In a small saucepan whisk the pineapple juice, sugar, soy sauce, vinegar, sriracha, ginger, and jalapeno. Bring the sauce to a boil and cook it until it’s thickened and reduced by half, about 10 minutes. 
  3. Season the chicken with salt and pepper. Place them on the grill and lightly brush each with the reduced sauce. Every 8-10 minutes turn the chicken on the grill and brush with more sauce. Repeat for 35-40 minutes until the chicken reaches an internal temperature of 165°F.
  4. Thread the pineapple chunks onto skewers and in the last 10 minutes of the cooking time, place them on the grill with the chicken. 
  5. Serve the drumsticks and pineapple with rice or cauliflower rice. 


  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Grill
  • Cuisine: American


  • Calories: 485
  • Sugar: 42.7g
  • Sodium: 706.4mg
  • Fat: 9.9g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 5.8g
  • Trans Fat: 0g
  • Carbohydrates: 45.5g
  • Fiber: 1.7g
  • Protein: 52.3g
  • Cholesterol: 231.4mg

Keywords: grilled chicken drumsticks, glazed drumsticks