Chicken Legs Caribbean - cooking recipe

Ingredients

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

Preparation

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