Cajun chicken drumsticks with charred pineapple wedges

Method

1. Heat/light a barbecue for direct heat (coals arranged in a bank in the middle).
2. Pat the drumsticks dry with kitchen paper, then put in a large freezer bag or sealable container. Finely grind the salt and pepper and 1 tsp sugar in a pestle and mortar. Add the garlic granules, 1 tsp paprika, thyme, oregano and cayenne pepper, then grind again until fine. Add to the freezer bag/container, then seal and shake to coat the chicken in the spices. Leave to marinate at room temperature for 10 minutes (see Make Ahead).
3. Add the chilli to the pestle and mortar with the remaining 5 tsp sugar and 1 tsp paprika. Grind together to make a paste, then brush the mixture over the pineapple wedges to coat. Leave to marinate for 15 minutes (see Make Ahead).
4. Remove the drumsticks from the bag/container. Brush with the oil, then arrange over indirect heat (at the edge of the barbecue) for 20-30 minutes, turning regularly, until crisp and the juices run clear when the thickest part is pierced with a skewer (a probe thermometer should read 70-72°C). Remove the cooked drumsticks to a platter and cover loosely to keep warm.
5. Brush the pineapple with a little oil, then cook it over direct heat (in the middle of the grill). for 2-3 minutes each side until charred and sticky. Serve with the chicken. Roughly tear the coriander leaves and sprinkle over the drumsticks and pineapple to garnish.