Preheat oven to 160° fan forced (180°C conventional)

To prepare the marinade, combine marinade ingredients in a small food processer and process until combined

Place drumsticks in a large snap lock bag or shallow glass dish. Pour marinade over drumsticks and toss to coat. Marinate in the fridge for at least 1 hour but preferably overnight

Preheat a barbecue or char grill pan over medium-high heat. Cook chicken for 5 to 6 minutes, turning often, or until charred

Place chicken in a large baking tray lined with baking paper and cook for 20 to 25 minutes, or until chicken is cooked through

Meanwhile, cook basmati rice according to packet instructions. Drain and place rice in a serving bowl. Drizzle with coconut milk and top off by sprinkling with shredded coconut

To make salsa, combine pineapple, chilli, lime juice and zest and coriander in a medium bowl. Serve drumsticks with coconut rice, pineapple salsa and lime wedges, if desired