Put the chicken drumsticks, vinegar, jerk paste, tomato puree, garlic, chilli and soy sauce in a large bowl, season and shake to mix well. Marinate in the fridge for 3-4 hours, or overnight.
Preheat your grill to medium hot. Line the grill rack with kitchen foil and lay the chicken on the rack in a single layer. Grill for 8-10 minutes on each side, or until cooked through, brushing with any remaining marinade after the first 5 minutes.
Meanwhile, for the slaw, put the roasted red peppers, carrots, red onion, mango and pineapple in a bowl. Add the jerk paste and lime zest and juice, season and toss well to combine.
Divide the slaw between plates and garnish with parsley. Top with the chicken and serve with lime wedges.