Smoked jerk chicken wings with marinated pineapple

Ingredients:

• 1.8 kg chicken wings, tips cut off, wings separated at the joint +
  2 tbsp hickory chips
• 1.5 cups chopped fresh cilantro
• 0.5 cup fresh thyme
• 1 small Vidalia onion, finely diced
• 5 cloves garlic, coarsely chopped
• 2 habanero peppers, coarsely chopped
• 1/3 cup freshly squeezed lime juice (from about 4 limes)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/8 tsp ground allspice
• 1/8 tsp ground cumin
• 1 tbsp. rice vinegar
• 0.5 cups of sugar
• 1.5 cups freshly squeezed lime juice (from about 12 limes)
• 1.5 cups freshly squeezed orange juice (from about 6 oranges)
• 0.5 cup freshly squeezed yuzu juice (or other citrus juice)
• Half a pineapple, peeled, cored and cut into strips
• Half a Vidalia onion, thinly sliced
• 3 roasted sweet peppers, thinly sliced
• 2 cups fresh cilantro

Preparation:

1. Prepare the marinade for the wingsIn a blender, puree the cilantro, thyme, onion, garlic, chili pepper, lime juice, cinnamon, nutmeg, allspice, cumin, and 2 teaspoons of salt until smooth. Place the chicken wings in a large bowl and pour the marinade over them. Cover and refrigerate overnight.
2. Prepare marinated pineappleIn a large saucepan, combine the vinegar and sugar and bring to a boil over high heat. Cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the lime, orange, and yuzu juice. Add the pineapple, onion, roasted red pepper, and 2 tablespoons of salt. Let sit at room temperature until the pineapple is completely cool and soft, at least 3 hours. Stir in the cilantro.
3. Prepare the wingsSoak the wood chips in water for at least 30 minutes; drain. Preheat the charcoal grill and prepare the indirect heat zone: rake the coals to one side, leaving the other side empty. Place a drip pan on the side. Let the coals burn down until the grill temperature reaches 165°F - 175°F.
   Sprinkle hot coals with wood chips.
4. Remove the wings from the marinade (no need to pat them dry) and place them on the cooler side of the grill over a drip tray. Cover the grill and adjust the vents to maintain the specified temperature. Grill for 2 hours, adding more wood chips and charcoal as needed.
5. Remove the wings from the grill. Spread the coals evenly over the grill and increase the grill temperature to medium-high (160°C–175°C). Grill the wings directly over the coals, covered and turning frequently, until the meat falls easily off the bone, 20–25 minutes. Serve with marinated pineapple.
   
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