Start off by cutting the chicken drum legs so they are butterflied. Now place on a prepping station to season the skin side and under side.
Get a saucepan over medium heat and add pineapple juice, rice wine vinegar, soy sauce, brown sugar, ketchup, gochujang, honey and cajun seasoning. Let it simmer for 6-8 minutes, stir every minute or so until it is a good consistency. Remove and let cool
Fire up the grill for direct grilling and once the grill temps are medium high add the chicken drum legs. Grill for 60-90 seconds and flip. Once flipped, baste with the Sweet and Sour Sauce. Repeat this process 4-5 times until you get a good color and the skin is crispy. Remove to indirect heat and baste a few more times.
Once the chicken reaches 170 degrees F internal temperature remove and let it rest for 5 minutes.
During resting, chop some parsley and garnish butterflied chicken drum legs.
Plate and serve!
