Chicken Legs Caribbean

• 1/4 cup dark rum
• 1 tablespoon chili powder
• 1 tablespoon molasses
• 1/4 teaspoon red pepper sauce
• 4 chicken legs, separated into thighs and drumsticks
• Grilled pineapple
• 1 ripe pineapple
• 1/4 cup honey

1. Mix all ingredients except chicken pieces and pineapple; pour over the chicken, cover and refrigerate at least 1 hour.
2. Remove chicken; reserve marinade.
3. Grill chicken, bone sides down, 5-6 inches from medium coals for 15-20 minutes; turn chicken.
4. Cover and grill, turning and brushing 2-3 times with reserved marinade, until chicken is done, 20-40 minutes longer.
5. Serve with grilled pineapple.
6. Grilled Pineapple: cut top off pineapple; cut lengthwise into 6 wedges; cut off pineapple core.
7. Loosen fruit by slicing from the rind, but don't remove the rind.
8. Drizzle 1/4 cup honey over fruit; let stand 1 hour.
9. Grill pineapple, rind side down, 5-6 inches from medium coals until heated through, 20-25 minutes.

dark rum, chili powder, molasses, red pepper, chicken, pineapple, pineapple, honey

Taken from www.food.com/recipe/chicken-legs-caribbean-83492 (may not work)