Mexican Chicken Legs

Serves: 4

Ingredients;

1 can (8 ounces) tomato sauce

1 tablespoon parsley flakes

1 tablespoon sugar

1 teaspoon salt          

½ teaspoon chili powder

1/8 teaspoon pepper

1/8 teaspoon red pepper sauce

6 chicken legs (drumsticks plus thighs)

Grilled Pineapple (Below)

Method: 

Mix all ingredients accept chicken legs and pineapple. Place chicken bone side down on grill about 4 inches from hot coals. Cook about 40 minutes, turning and brushing frequently with tomato mixture. Serve with grilled pineapple.

Grilled Pineapple:

Select a ripe pineapple. Cut off to, but do not pare, cut pineapple length wise into 8 wedges. Place wedges into baking pan, 13x9x2 inches. Drizzle 3 tablespoons honey over the fruit, let stand for 1 hour, turning occasionally, so wedges are completely coated with honey.

Place skin side down on grill 3 inches from medium coals. Cook 15-20 minutes or until pineapple is steaming hot. Serve immediately.