Pineapple-Jalapeno Grilled Chicken Drumsticks

grilled drumsticks.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

You will need skewers for the pineapple. If you use wooden skewers, soak them for 20 to 30 minutes before so they don’t burn.


  1. Preheat grill to 400°F.
  2. Whisk the pineapple juice, sugar, soy sauce, vinegar, sriracha, ginger, and jalapeno in a small saucepan. Bring the sauce to a boil over high heat and cook 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 it 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. Once the chicken is done, take it all off the grill and serve them as is or over rice.


You can also cook this dish in the oven. Preheat it to 400°F and line a large baking sheet with foil. Coat it with cooking spray. Brush the chicken with the sauce and bake it for 45 minutes. Brush it with more glaze every 10 minutes until the chicken is cooked to an internal temperature of 165°F. Add the pineapple in the last ten minutes – I toss it on the sheet pan, no need to skewer the chunks first.

Use a meat thermometer to know for sure when the drumsticks are done. Stick it the thickest part of the drumstick (away from the bone) – once it reads 165°F, they’re done.

This glaze will work with other cuts of chicken – try grilled chicken thighs, boneless, skinless chicken breasts, or chicken wings. Depending on what you use, the cooking time will vary.