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Pineapple Jerk Grilled Chicken




Source of Recipe


A Bite with Belkys


Recipe Introduction


The Chef: Oliver Saucy

The Restaurant: Café Maxx




List of Ingredients




Pineapple Jerk Sauce

½ cup jerk paste, or to taste
½ cup pineapple or any tropical fruit jelly
½ cup fresh pineapple puree
1 teaspoon lime or lemon zest
1 lime or lemon juiced
2 ounces dark rum or white wine
1-2 tablespoons chopped chives
Salt
Pepper
Pinch of sugar


Recipe



In a small bowl mix jerk paste, jelly, lime zest, lime juice, rum, chopped chives, salt, pepper, and a pinch of sugar as desired.
-Let it stand for a few hours to develop flavors, or overnight in the refrigerator.

Ingredients:

Chicken

2 each 3 lb. whole chickens split or quartered as desired
¼ cup jerk pineapple sauce
1-2 ounces olive oil
1-2 ounces dark rum or white wine
1 tablespoon chopped shallots
Salt
Pepper
Pinch of sugar
Directions:

-In a medium to large bowl, toss the chicken with the jerk pineapple sauce, olive oil, white wine or rum, shallots and seasonings.
-Marinate 1 to 4 hours in the refrigerator.
-Pre heat grill to medium low and grill for about 7 minutes each side. Brush with additional jerk pineapple sauce as chicken is grilling.
-To avoid burning chicken on the grill, put it on the oven at 350 degrees for about 10 minutes or until the chicken is no longer pink.
-Transfer from oven to grill while still hot for best results.

Ingredients:

Coconut Steamed Rice

2 tablespoons butter
1 onion, minced
1 cup rice
2 cups stock
1 cup coconut milk
1 stalk lemon grass cut in half lengthwise (optional)
2-3 slices ginger
1-2 bay leaves
Directions:

-Saute onion in butter until soft.
-Add rice to stir the coat.
-Add stock, coconut milk, lemon grass (optional) ginger and bay leaves.
-Bring to a boil.
-Reduce heat to low and cook with pan covered for 25-30 minutes.
-Fluff with a fork, remove ginger and let it stand for 5 minutes before serving.