PROCEDURE: In a large pot, pour pineapple juice, cream of coconut, crushed pineapple, shredded coconut, and red pepper. Bring mixture to a light rolling boil and cook over medium heat for 20 minutes. Add rum and continue to cook for an additional 10 minutes. Remove from heat and stir in the stick of butter until completely melted. Place chicken wings in a large mixing bowl and pour marinade over them. Place in the refrigerator and let it sit overnight. When ready to cook, sprinkle with additional shredded coconut and red pepper to taste. Grill, broil or bake until chicken is fully cooked.
