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A mouthwatering tray bake dish that combines the smoky spice of Cajun-seasoned chicken drumsticks with the caramelised sweetness of charred pineapple wedges.

Tray bake Cajun chicken drumsticks with charred pineapple wedges

This recipe is a flavour-packed, minimal-effort tray bake that brings together bold Cajun spices and the tropical sweetness of pineapple. The chicken drumsticks are marinated for maximum flavour, while the pineapple wedges are charred to perfection, adding a burst of caramelised goodness to the dish. Serve it with a side of rice, a crisp salad, or some crusty bread to soak up the juices. It’s a simple yet impressive dish that caters to all taste buds.

  • Preparation: 15 minutes
  • Marination: 15 minutes (minimum)
  • Cooking: 45 minutes
  • Total: 1 hour 15 minutes

Serves 4 (2 drumsticks and a generous portion of pineapple per person)

For the chicken:

  • 8 chicken drumsticks
  • 2 tbsp olive oil
  • 2 tsp Cajun seasoning (adjust to taste)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 1 tbsp lemon juice

For the pineapple:

  • 1 medium pineapple, peeled, cored, and cut into thick wedges
  • 1 tbsp olive oil
  • ½ tsp chilli flakes (optional)
  • 1 tbsp honey

Optional garnish:

  • Fresh coriander leaves, chopped
  • Lime wedges

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.
  • Calories: 310 kcal
  • Protein: 28 g
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 23 g
  • Sugars: 16 g
  • Fibre: 2 g
  • Salt: 0.9 g

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