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  • 2 lbs Chicken drumsticks
  • 1 Can of Pacific Pineapple
  • 2 tbsps butter
  • 2 cloves Garlic, minced
  • 1/2 cup Ketchup
  • 1/2 cup Honey
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsps Light Brown Sugar
  • 2 tbsps Worchestershire Sauce
  • 2 tbsps Dijon Mustard
  • 1/2 medium White Onion, minced
  • 1 tsp Smoked Paprika
  • Jalapeño  or Habanero, minced


  1. Place all ingredients in a saucepan and whisk together. Heat on medium and bring to boil, then reduce heat to low. Cook for 30–60 minutes, stirring occasionally.
  2. Once the sauce has thickened to preferred consistency, remove from heat and let sit at room temperature until it cools. The sauce will thicken during cooling.
  3. Set grill to 225° and wait for the temperature to stabilize. Then cook chicken for about 1 hour. Increase grill temperature to 275°. Brush the chicken with BBQ sauce. Cook for another 5–7 mins. Flip, brush with sauce again and grill for another 5 minutes. Repeat 1–2 more times until fully slathered. Chicken is done when it reaches an internal temperature of 165° at the thickest part.
  4. Serve with extra sauce.