Chicken Legs Caribbean

I'm dreaming of summer and of making these wonderful chicken legs again. Adapted from an old Betty Crocker cookbook.

• Ready In: 2 hrs
• Serves: 6

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

Directions

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.