Grilledjerkswordfishcaribbeanwithpineapplerice Recipes

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GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION



Grilled Caribbean Jerk Chicken W/ Pineapple Reduction image

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

4 boneless skinless chicken breasts
caribbean jerk seasoning
1 (20 ounce) can pineapple slices
1 lime
2 tablespoons vinegar
1/2 cup coconut rum (I use Parrot Bay)
cayenne pepper (to taste)
4 tablespoons butter or 4 tablespoons I Can't Believe It's Not Butter® Spread
1 teaspoon cilantro
salt and pepper (to taste)

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



Grilled Jerk Swordfish Caribbean with Pineapple Rice image

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

1 -1 1/3 lb swordfish steak
3 -4 tablespoons bottled jerk marinade (Caribbean-style sauce)
1 (8 ounce) can pineapple tidbits, drained and liquid reserved
1 1/2 cups chicken broth, about
1 cup long-grain white rice
1 small red bell pepper, cored,seeded and diced
6 whole allspice berries (optional)
2 green onions, chopped or 2 tablespoons chopped fresh cilantro
1 lime, cut into 4 wedges

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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