1 1/2 cups finely chopped pineapple
3/4 cup bottled barbecue sauce
1 tablespoon soy sauce
1/2 teaspoon ground ginger
20 chicken wings, split, discard tip
in a food processor, add pineapple, barbecue sauce, soy sauce and ginger, pulsing a couple of times. Pour into a large plastic bowl.
Add chicken, turning to coat wings entirely. Cover and marinate 20 to 30 minutes in refrigerator overnight.
Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brush occasionally with marinade and turning once half way through cooking.
Garnish with pineapple wedges if you like.
Throw away any remaining marinade.