PROCESS

1. Rinse off and pat dry the chicken drumettes.   Season to your liking with salt & pepper and grill on medium heat to make a crust and add smokiness; about 10 minutes or so.

2. Combine the chicken, Romesco Sauce and spices in your crock pot.  Cook on low for 4 ½ hours.

3. While the chicken is in the crock pot, heat your grill up to medium high heat.  Lay the pineapple slices on the warmest part of your grill for 2-3 minutes per side, depending on how thick you sliced them. 

4. Cut up the remaining ingredients while you are allowing the pineapple to cool off in the refrigerator.  Once completely cooled, cut the pineapple into small dice.

5. In a large mixing bowl, combine the pineapple, red onion, jalapeno and mint; season to your liking with salt & pepper.

6. You will know the chicken is done if it is fork tender and the meat is pulling away from the bone.  Remove the chicken from the crock pot onto a serving platter. 

7. Pour the sauce into a medium sauté and reduce that down until it thickens to almost a glaze.   Spoon sauce over top of the chicken.  Serve with the pineapple relish.

TIP – You could heat up the second half of the Romesco Sauce with 4oz of either cream cheese or nacho cheese and serve it as a hot or cold dip for chips.