Ingredients: ° 3 cups pineapple juice ° 2 c. tablespoon soy sauce ° 2 c. French shallot, chopped ° 2 c. of honey ° 1 c. garlic powder ° 1/2 c. 1/2 teaspoon ground ginger ° 1 kg of chicken wings, wing fins and drumsticks separated
Preparation: In a small bowl, whisk the pineapple juice with the soy sauce, shallot, honey, garlic powder and ginger. Pour into a zip-top bag, add chicken pieces and toss bag to coat. Let marinate for 1 hour at room temperature, stirring occasionally. Preheat the barbecue to medium heat. Employ pliers, remove chicken part of marinade. transmit the marinade to a little pot, bring to a boil on medium-high heat & waver, stirring often, until minimized to 1/2 cup. Reserve in a little serving bowl. Oil the barbecue grill. Grill the chicken wings on the barbecue, with the lid closed, until cooked through, 12 to 15 minutes – turn halfway through. Transfer the chicken to a serving platter. Sprinkle with chives, if desired. Serve with the marinade reduction and the nappa coleslaw and chive salad.