Lisa's Aloha Wings

I love wings just about any way they are marinated except for the super crazy hot ones my sons love that burn your lips off!  

I made these Aloha Wings for my boss and his wife's 

surprise baby shower this week and they were scrumptious!

My marinade contains my Pineapple Jalapeno Jam--or you can use Pineapple Preserves and throw in some jalapeno if you like...

either way I think you'll love them!

Lisa's Aloha Wings

3-4 lbs of wings

1/2 cup brown sugar

1/4 cup oil

1/2 cup frozen orange pineapple juice concentrate

1/2 cup soy sauce

2 cloves garlic, minced

1 cup pineapple preserves

2 TBSP chopped jalapenos

OR

1 cup of my pineapple jalapeno jam--recipe below

Divide wings into 2 gallon ziploc bags.

In a large bowl, combine the brown sugar, oil, juice, 

soy sauce, garlic and the pineapple preserves and jalapenos 

or the pineapple jalapeno jam.  

Mix it all together with a whisk and pour over the wings.  

Let marinate overnight.  

The best way to bake them is to spray a large throw away pan

 with cooking spray so that you can discard after baking.  

If you want to use one of your pans, 

line it with foil and spray the foil.  

Place the wings in your pan and bake at 350 degrees for 1 hour.  

You can then keep them warm in a crock pot if you like.  

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The amazing ingredients...

Mix up your marinade using the pineapple jalapeno jam or the pineapple preserves and jalapenos...

the soy sauce...

 

the delicious Pineapple Orange juice...

it will be kinda mushy like this...

the brown sugar...

the oil...

the minced garlic...

Whisk it good!

Pour the marinade between the 2 Ziploc bags of chicken wings...

Turn them over and over and make sure 
the marinade is covering all the wings...
Refrigerate overnight...

The next day, take the wings out of the Ziploc bag 
and lay them in your baking pan, side by side...

Bake the wings on 350 degrees for 1 hour...

They will be magnificently perfect like this!  

Put the wings in the crockpot to keep warm...

Enjoy!  

Fried Pies and Fireflies Jalapeno Pineapple Jam

6 lb can crushed pineapple or pineapple tidbits 

(I get mine at Sam's--the industrial size can), 

drain but reserve juice

2 cups of the reserved pineapple juice

4 cups sugar

juice and zest from 2 limes

6 jalapeno peppers, seeded and finely minced

In a large saucepan, place all the ingredients.  

Bring to a boil and reduce to a simmer.  

Cook about 45-60 minutes until it has thickened.  

You'll need about 2 dozen of the 4 oz canning jars.  

 I then use these canning steps from The Pioneer Woman: 

1. Place your jars in a large hot water bath canner (or pot). 

Cover with water and bring to a simmer.
2. Simmer center lids in separate saucepan full of water.

3. Remove one jar at a time from the simmering water. 

Pour water back into the pot. 

Using a wide-mouth funnel, fill each jar with jam, 

being careful to keep the liquid/fruit ratio consistent. 

Fill jars so that they have 1/4-inch of space at the top.
4. Run a knife down the side of the jar to get rid of air bubbles.
5. Wipe rim of jar with a wet cloth to 

remove any residue or stickiness.
6. Remove center lid from simmering water and position it on top.
7. Put screw bands on jars, but do not over-tighten!
8. Repeat with all jars, then place jars on canning rack 

and lower into the water.
9. Place lid on canner or pot, then bring water to a full boil. 

Boil hard for 10 to 12 minutes.

10. Turn off heat and allow jars to remain in hot water 

for an additional five minutes.
11. Remove jars from water using a jar lifter or tongs, 

and allow them to sit undisturbed for 24 hours.  

The lids will "Pop" as they seal
12. After 24 hours, remove screw bands 

and check the seal of the jars. 

 Center lids should have no give whatsoever. 

If any seals are compromised, store those jars in the fridge.

 
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I love to have this jam on hand to pour over a block of 
cream cheese and serve with crackers 
for a quick and easy appetizer...

it is to die for!!