Pineapple Glazed Jerk Chicken

1.5 kg chicken drumsticks
2 tsp Marlaina's Jerk Seasoning
4 clove garlic minced
3 tbsp rice bran oil
2 tbsp brown sugar
SIDS SALT & PEPPER to taste
GLAZE:
2 tbsp butter
1 large shallot, minced or ¼ cup red onion
3 tbsp orange bell pepper, small dice
340 g jar pineapple preserves
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp brown sugar
½ tsp chilli flakes, to taste

Preheat the oven to 190°C. Use an oven safe grill pan, broiler pan, or jelly roll pan fitted with a rack. Spray liberally with cooking spray. Set aside.
Rinse and pat dry the chicken drumsticks. Mix together the Jerk seasoning, minced garlic, oil and brown sugar to form a paste. Rub on all sides of the chicken. Season with SIDS SALT & PEPPER to taste.
Place onto the pan. Sprinkle the top with additional seasoning, if desired then bake for 30 minutes.
While the chicken is baking make the glaze.
Sauté diced shallot or red onion with the bell pepper in butter until softened, around 4 minutes, Season with SIDS SALT & PEPPER to taste.
Add SIDS LOW SUGAR RASPBERRY VINEGAR and the remaining ingredients, mix well. Simmer for 10-15 minutes until reduced by ¼, then remove from the heat.
After baking the chicken for 30 minutes, brush with the glaze. Turn and brush the other side with glaze.
Bake an additional 10 minutes until the juices run clear.
Remove from the oven and rest, loosely tented with foil for 10 minutes before serving.
Serve leftover glaze warm on the side if desired.