Season chicken wings with grilling seasoning and whip up an easy sauce made with Culinary Tours lemongrass tamarind sauce for a simple appetizer everyone will love.

Grilled Pineapple Thai Chicken Wings

Drain pineapple; reserve 3/4 cup juice. Finely chop 4 pineapple rings; set aside. Pat remaining pineapple rings with paper towels and brush with oil; set aside.

Combine reserved pineapple juice, chopped pineapple, tamarind sauce, and jalapenos in a small saucepan. Bring to boil; reduce heat to medium-low. Simmer, uncovered, for 15 minutes. Remove from heat; strain sauce through a sieve into a large bowl and set aside.

Meanwhile, preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).

Pat chicken wings dry with paper towels. Place chicken wings in a large resealable plastic bag. Add 1 tablespoon chicken seasoning; shake until chicken is evenly coated. Repeat with remaining 2 tablespoons seasoning, 1 tablespoon at a time.

Grill wings 15 to 17 minutes or until wings reach 165 degrees, turning occasionally. During the last 5 minutes of grilling, grill pineapple slices. Turn once halfway through cooking.

To serve, add wings to sauce in large bowl; toss until well coated. Arrange on serving platter with grilled pineapple slices.