Jerk Chicken Wings with Pineapple Rice

Ingredients for Chicken marinade:
2 packages of chicken wings (about 16 wings or 32 wingettes)
1 cup of water
4 TBSP all spice
2 TBSP pepper
2 jalepenos
1.5 TBSP salt
2 garlic cloves
2 TBSP dried thyme
5 scallions
1 TBSP hot and sweet jelly (from trader joes)
Lime wedges for garnish

Directions:
1. Combine all ingredients in a food processor, except the chicken and water). Start puree'ing
2. As the ingredients are processing, stream in the cup of water
3. Put the chicken wings in a ziploc bag and pour the marinade over.
4. Marinate in the refrigerator for at least 6 hours or overnight.
5. Take the chicken out of the refrigerator about an hour before grilling.
6. Preheat the grill to medium high heat. Grill wings for 35 minutes. Try to keep the wings on one side without flipping for 10-12 minutes per side. Avoid flare-ups. The last 5-10 minutes you may need to move them frequently to prevent burning.
7. Optional: save the marinade and reduce it on the stove top for 5 minutes. This can be used for an extra smothering of flavor - but watch out, it is pretty spicy. Garnish with a lime wedge

Pineapple Rice:
1.5 cups of long grain white rice
3/4 of a pineapple, diced
1 red pepper, diced
1/4 cup of cilantro, chopped
1 TBSP olive oil
salt and pepper

1. Cook rice according to package directions. Fluff with a fork and then toss in all other ingredients. Keep warm on the stove while you go grill your chicken.