GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION
This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY!
Provided by Kate DeMello
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill and spray with nonstick spray.
- Rub jerk seasoning into chicken.
- Grill chicken 8-12 minutes, or until cooked through.
- In a saucepan, pour juice from canned pineapple, rum and vinegar.
- Chop one slice of pineapple into very small pieces and add to the saucepan.
- Zest the lime into the pan.
- Simmer over medium - low heat until the liquid reduces by half.
- Add cilantro, butter, cayenne and salt and pepper to taste.
- simmer for a few minutes on low.
- place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
- serve chicken with pineapple on top and sauce poured over.
- Squeeze the juice of the lime over the dish.
- I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.
Nutrition Facts : Calories 370.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 160.7, Carbohydrate 19.7, Fiber 2.5, Sugar 13.4, Protein 28.2
GRILLED JERK SWORDFISH CARIBBEAN WITH PINEAPPLE RICE
Make and share this Grilled Jerk Swordfish Caribbean with Pineapple Rice recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the fish in cold water and pat dry with paper towels.
- Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.
- Preheat a charcoal grill or broiler.
- Add enough chicken broth to the reserved pineapple juice to measure 2 cups.
- Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.
- Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.
- Take from the heat and let stand until ready to serve; discard the allspice berries.
- When the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.
- Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thicksteaks (or broil, without turning, for 6 to 8 minutes).
- Fluff the rice with a fork, stir in the green onions and spoon onto individual plates.
- Transfer the swordfish to plates and garnish with lime wedges.
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