Rinse the chicken drumsticks and carefully cut along one side of the bone with kitchen shears to remove it. Keep the skin intact so the meat doesn't split when cooked.

Place the deboned drumsticks in a bowl. Add Shaoxing wine, a pinch of sea salt, and some black pepper. Mix well until evenly coated. Let the chicken marinate for 20 minutes to infuse flavor and remove any raw odor. (For a stronger flavor, refrigerate and marinate for up to 1 hour.)

Peel the pineapple and divide it into two portions. Slice half into 1cm-thick rings for pan-searing and dice the other half into small chunks for juicing.

Blend the pineapple chunks to extract fresh pineapple juice — no water needed. If you don't have a blender, crush them with a spoon and strain the juice through a fine sieve.

Heat 1 tbsp cooking oil in a skillet over medium heat. When hot (you should feel warmth when your hand hovers over the pan), place the drumsticks skin-side down.

Cook for about 2 minutes until the skin is golden and crisp, then flip and cook the other side for about 1.5 minutes until lightly browned. Remove and set aside.

Using the same pan and remaining oil, add the pineapple slices. Pan-sear both sides until golden, about 1 minute per side. Arrange the drumsticks on top.

Add honey, light soy sauce, dark soy sauce, a pinch of sea salt, and the remaining black pepper to the pan. Pour in the fresh pineapple juice.

Cover and simmer on low heat for 5 minutes, allowing the chicken to absorb all the sweet and tangy flavors.

Uncover and turn the heat to high, reducing the sauce until it becomes glossy and coats the chicken evenly (about 1 minute).

Turn off the heat, garnish with parsley or scallions, and serve immediately while hot.