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Reggae drumsticks with pineapple chutney recipe

Reggae drumsticks with pineapple chutney recipe

6 ratings

Get the exotic flavours of the Caribbean on your grill this summer with these sweet and smoky Reggae chicken drumsticks. Create the perfect pineapple chutney with a devilish kick from a birds-eye chilli – enough to make you hot under the collar but wanting more. See method

  • Serves 6
  • Takes 50 minutes plus marinating
  • 353 calories / serving
  • Dairy-free


  • 12 chicken drumsticks
  • 2½ tbsp jerk seasoning
  • ½ tbsp garlic powder
  • ½ tbsp smoked paprika
  • 1 tsp salt
  • 125ml smoky BBQ sauce

For the pineapple chutney

  • 1 large pineapple, peeled, cored and diced into 1cm pieces
  • 250g caster sugar
  • 100ml distilled white vinegar
  • 1 tbsp medium curry powder
  • 1 lime, juiced
  • 1 bird's-eye chilli, finely chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    7g 36%
  • Sugars

    17g 18%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 21.8g Protein 20.9g Fibre 2g


  1. Put the drumsticks in a large bowl with the jerk seasoning, spices, salt and BBQ sauce. Mix well, cover and marinate in the fridge for 30 mins. Preheat the oven to gas 9, 240°C, fan 220°C. Put the chicken on a baking tray, discarding any leftover marinade, and cook for 30 mins.
  2. Meanwhile, put the chutney ingredients in a saucepan and bring to the boil for 2 mins, stirring occasionally. Remove from the heat and leave to cool. Pulse in a food processor until smooth, transfer to a bowl and set aside.
  3. Heat the barbecue until the flames die down and the coals are white and ashy, or heat a griddle pan until smoking. Cook the drumsticks in batches for 15 mins, turning every so often. Set aside and cover with foil while you cook the rest. Serve with 1 tbsp chutney.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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