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First, let’s make the ginger lime sticky sauce. Mix Q Mixers Ginger Beer, grated ginger, light brown sugar, lime juice and lime zest into a saucepan over high heat. Once liquid is heated through, place ¼ cup of it into a small bowl and add 1 teaspoon cornstarch, stirring until dissolved. Add cornstarch liquid back into the pot and stir frequently for up to 20 minutes until bubbly and thick. A spatula should just be able to make a clear path between the sauce.
Remove sauce from the heat after minutes and let cool slightly. Mix in vinegar, kosher salt and sriracha until combined. Taste sauce and adjust to your liking.
Now, let’s grill* the pineapple and wings. Grill the wings at 450 degrees for 8 min each side until golden and crisp. Grill the pineapple at the same time, going as dark and charred as you like!
Toss the grilled pineapple and chicken wings in the sticky ginger sauce, coating them evenly, then sprinkle scallions and sesame seeds on top before serving them immediately!
*For BAKED Pineapple and Wings: Bake at 425 degrees on a wire rack placed on a lined baking sheet for 45 minutes to 1 hour, depending on the size of your wings. Flip wings half way through. Remove Pineapple slices when they are as crispy as you want them.