Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken in a large bowl. Combine pineapple juice, ginger beer, spring onion, sugar, soy sauce, chilli paste, if using, paprika and cumin in a small bowl. Season. Pour over the chicken and turn to coat. Place in the fridge for 1 hour to marinate.
Step 2
Drain chicken, reserving marinade. Heat a greased covered barbecue on medium. Cook chicken, covered, turning, for 20 mins or until golden brown and cooked through. (Alternatively, roast at 200°C, turning halfway, for 30 mins or until cooked through.) Transfer to a plate and cover with foil to keep warm.
Step 3
Meanwhile, place the reserved marinade in a large saucepan over high heat. Bring to the boil. Cook for 5 mins or until the marinade thickens.
Step 4
Increase barbecue to high. Spray the pineapple with olive oil spray. Cook on barbecue for 2-3 mins each side or until lightly charred.
Step 5
Arrange the chicken and pineapple on a serving platter. Drizzle with sauce.
Serve withthinly sliced red chilli, coriander sprigs, spring onion curls and lime wedges
Prep time10 mins10 minutes, + 1 hour marinating time
+ 1 hour marinating time
Ingredients
12 Coles RSPCA Approved Australian Chicken Drumsticks
1 cup (250ml) pineapple juice
1 cup (250ml) ginger beer
1 spring onion, finely chopped
2 tbs brown sugar
2 tbs soy sauce
2 tsp chilli paste (optional)
2 tsp ground paprika
2 tsp ground cumin
1 mini pineapple, trimmed, thickly sliced
Description
This smoky BBQ chicken has a next-level sticky pineapple and ginger beer glaze. It’s the perfect way to enjoy chicken drumsticks on the barbie.
Method
Step 1
Place the chicken in a large bowl. Combine pineapple juice, ginger beer, spring onion, sugar, soy sauce, chilli paste, if using, paprika and cumin in a small bowl. Season. Pour over the chicken and turn to coat. Place in the fridge for 1 hour to marinate.
Step 2
Drain chicken, reserving marinade. Heat a greased covered barbecue on medium. Cook chicken, covered, turning, for 20 mins or until golden brown and cooked through. (Alternatively, roast at 200°C, turning halfway, for 30 mins or until cooked through.) Transfer to a plate and cover with foil to keep warm.
Step 3
Meanwhile, place the reserved marinade in a large saucepan over high heat. Bring to the boil. Cook for 5 mins or until the marinade thickens.
Step 4
Increase barbecue to high. Spray the pineapple with olive oil spray. Cook on barbecue for 2-3 mins each side or until lightly charred.
Step 5
Arrange the chicken and pineapple on a serving platter. Drizzle with sauce.
Serve withthinly sliced red chilli, coriander sprigs, spring onion curls and lime wedges
