1 c. pineapple juice
2 tbsp. balsamic vinegar
2 tbsp. brown sugar
4 cloves garlic, finely chopped
1 chile (Habanero), finely chopped
1/2 tsp. ground allspice
24 chicken wings
salt and pepper to taste
carrot and celery sticks

Combine all ingredients in a small saucepan and let boil 2 minutes. Remove from heat; pour into a large bowl and except chicken wings. Let cool. Add chicken wings to the marinade and marinate in fridge at least 2 hours. Grill over medium heat 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.