Servings: Serves 4 people
1 cup pineapple juice
2 TBS balsamic vinegar
2 TBS dark brown sugar
4 cloves garlic, finely chopped
1 Scotch bonnet or habanero
chile pepper, finely chopped
1/2 teaspoon ground allspice
24 chicken wings
Salt and freshly ground pepper
Carrot and celery sticks
Use the side burner or preheat grill.
Combine all ingredients into a small saucepan and let boil for 2 minutes.
Remove from heat and pour into a large bowl. Let everything cool except for the chicken wings.
Add the chicken wings to the marinade and marinate in the refrigerator at least 2 hours.
Grill over medium heat for 10 to 15 minutes or until cooked through.
Serve with celery and carrot sticks.