Grilled Pineapple Drumsticks

When you’re grilling drumsticks, you end up walking a fine line: A low temp is necessary for keeping the dark meat tender, but there’s a lot of skin, which you want to crisp up. For the best of both worlds, tenderize the drumsticks in this pineapple-forward marinade, made with shallots, garlic, shrimp paste, and coconut cream (not to be confused with cream of coconut, which is sweetened and used in cocktails). Then grill the marinated drumsticks over indirect heat to ensure juiciness and then hit them (and some pineapple slices) over direct heat for a few minutes to get the skin crackly. —Rachel Gurjar