1 cup pineapple juice
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 cloves garlic, finely chopped
1 Scotch bonnet or habanero chile, finely chopped
1/2 teaspoon ground allspice
24 chicken wings
Carrot and celery sticks
Combine first 8 ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool.
Add 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.