Grilled Pineapple Drumsticks

3 lb. skin-on chicken drumsticks

2 shallots, peeled, halved

6 garlic cloves

1 5-oz. can coconut cream

¼ cup fresh lime juice

2 Tbsp. Diamond Crystal salt

2 tsp. crushed red pepper flakes

1 3-lb. pineapple, peeled, cored, sliced ½” thick, divided

2 Tbsp. vegetable oil, plus more for grill

Coarsely chopped cilantro and lime wedges (for serving)

Make a ½”-deep cut along each side of each drumstick and place in a large bowl; set aside while you make the marinade. Purée shallots, garlic, coconut cream, lime juice, salt, red pepper flakes, half of the pineapple slices, and 2 Tbsp. oil in a blender to a smooth paste. Set 1 cup marinade aside; pour remaining marinade over reserved drumsticks. Toss until drumsticks are completely coated in marinade. Let sit for 15 minutes.

Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate; arrange drumsticks over indirect heat. Baste chicken with reserved marinade, then cover and grill for 20 minutes. Uncover grill and turn drumsticks over. Baste one more time with marinade, then cover and grill until drumsticks are golden brown and an instant-read thermometer inserted into the thickest part of a drumstick registers 165°, 25–30 minutes. Move drumsticks over direct heat and grill, turning halfway through, until golden brown and charred in spots, about 4 minutes. Transfer drumsticks to a large platter.

Arrange remaining pineapple slices on a grate over direct heat and grill, turning halfway through, until golden brown and lightly charred in spots, about 5 minutes. Remove from heat and arrange over and around drumsticks. Top pineapple and drumsticks with cilantro and serve with lime wedges for squeezing over.

Yield: 6 servings