Heat the oil in a small saute pan over medium heat. When the oil shimmers, add the garlic and habanero and saute until the garlic just starts to color, about 3 minutes. Add the all spice, cinnamon, cayenne, and brown sugar and cook, stirring constantly, until the sugar melts and the mixture starts to clump together. Remove from the heat and let cool slightly. Transfer the mixture to a blender. Add the white pepper, thyme, salt, ginger, scallions, lime juice, and red wine vinegar and blend until smooth. Store in an airtight container in the fridge for up to 10 days
Preparing the salsa:
Brush the preheated grill with some cooking oil. Place the fresh pineapple on a grill and grill over medium heat about 6 minutes, turning once. Let it cool down for 5 minutes and then cut into small chunks and place in a serving bowl
Cooking the chicken:
Generously rub half of the jerk mix under and all over the drumsticks.and let it marinade for at least one hour, turning occasionally
Prior to cooking, remove the chicken from the refrigerator and let it stand in room temperature for 30 minutes. Preheat the grill and sprinkle the drumsticks with some salt and grill until the drumstick are cooked through. Remove from the grill and cover with aluminum foil while you finish grilling the rest. Serve with pineapple salsa