1-1/2 cups finely chopped fresh DOLE® Tropical Gold® Pineapple (375 mL)
¾ cup bottled barbeque sauce (180 mL)
1 tablespoon soy sauce (15 mL)
½ teaspoon ground ginger (2.5 mL)
20 (about 3-1/2 lb.) chicken wings, split, discard tips (1.5 kg)

Combine pineapple, barbecue sauce, soy sauce and ginger in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.

Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking. Discard any remaining marinade. Garnish with pineapple wedges and leaves, if desired.