Caribbean Grilled Chicken Thighs

Marinade
2/3 cup pineapple juice

2 tablespoons minced onion

2 tablespoons fresh lime juice (1 to 2 medium limes)

1 tablespoon curry powder

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red hot-pepper sauce

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4 skinless chicken thighs (about 6 ounces each), all visible fat removed

2 bananas, halved lengthwise and crosswise (8 pieces)

For marinade, combine all ingredients in a large airtight plastic bag.

Rinse thighs and pat dry with a paper towels. Add thighs to bag. Seal and refrigerate for 2 to 12 hours, turning occasionally.

Preheat grill on medium.

Meanwhile, remove chicken from marinade. Pour marinade into a small saucepan and bring to a boil over high heat. Boil for 5 minutes; set aside.

Grill chicken on covered grill for about 20 minutes, turning occasionally.

Brush bananas generously with marinade; place on grill. Grill chicken and bananas for 10 to 15 minutes, or until chicken is tender, turning bananas once. Brush chicken and bananas with marinade (after boiling it for 5 minutes) before serving.