In a saucepan, combine the ketchup, soy sauce, brown sugar, vinegar, ginger, minced garlic, paprika, onion flakes, cumin, chili powder, black pepper, and toasted sesame oil. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Remove from heat and stir in the crushed pineapple (mashing it slightly to break up any large chunks). Let the glaze cool to room temperature—this prevents cooking the chicken unevenly when marinating. I find that cooling the glaze ensures the marinade penetrates the meat properly rather than just coating the surface.

Pat the chicken drumsticks dry with paper towels and place them in a large bowl or zip-top bag. Pour the cooled glaze from Step 1 over the chicken, ensuring each piece is well coated. Cover or seal and refrigerate for at least 4 hours, though 12 to 24 hours is ideal for deeper flavor development. The longer marinating time allows the acidic components (vinegar and soy) to tenderize the meat while the aromatics infuse throughout.

In a saucepan, combine the jasmine rice, coconut milk, water, salt, sugar, and fresh lime zest. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let rest covered for 5 minutes—this allows the rice to finish cooking gently and become fluffy. I like to add the lime zest with the liquid rather than at the end because it infuses the rice evenly throughout cooking.

Preheat your oven to 180°C (350°F). Transfer the marinated chicken and all of its glaze to a baking dish or roasting pan (9x13 inches or similar size works well), spreading the pieces out in a single layer. Drizzle the olive oil over and around the chicken to prevent sticking and encourage browning. Bake for 20 minutes, then flip each drumstick, redistribute the glaze, and continue baking for another 15 minutes. Finally, bake for an additional 5 to 10 minutes until the chicken is deeply browned and the glaze is sticky and caramelized.

Fluff the coconut rice from Step 3 with a fork and divide it between serving plates or a platter. Arrange the roasted chicken drumsticks on top or beside the rice. Sprinkle the toasted desiccated coconut and fresh cilantro over the chicken and rice, and serve with lime wedges on the side for guests to squeeze over as desired. The coconut adds textural contrast while the cilantro and lime brighten the rich, sweet-savory flavors of the glaze.