1. Prepare the chicken:

• Preheat your oven to 200°C (180°C fan) / Gas Mark 6.
• In a large bowl, combine the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, oregano, black pepper, salt, and lemon juice. Mix well to form a marinade.
• Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade. Let them sit for at least 15 minutes (or up to 2 hours for deeper flavour).

2. Roast the chicken:

• Arrange the drumsticks in a single layer on a baking tray lined with baking paper or foil.
• Bake in the preheated oven for 25 minutes, turning halfway through.

3. Prepare the pineapple:

• While the chicken is roasting, toss the pineapple wedges in olive oil, honey, and chilli flakes (if using).
• After the chicken has been in the oven for 25 minutes, add the pineapple wedges to the tray around the chicken.

4. Char and finish:

• Continue roasting for another 15–20 minutes, or until the chicken is cooked through (internal temperature of 75°C) and the pineapple is golden and slightly charred at the edges.
• If desired, grill the tray under high heat for 2–3 minutes to add extra caramelisation.

5. Serve:

• Remove from the oven and sprinkle with fresh coriander. Serve immediately with lime wedges on the side.