Grilled Jerk Chicken With Pineapple Rum Glaze Food

JERK CHICKEN BITES WITH RUM GLAZED PINEAPPLE

Steps:

• Add all ingredients EXCEPT the chicken thighs to a blender and blend until mostly smooth. Cut the chicken into 1-inch cubes and add to a resealable zipper top bag. Pour over the chicken in the bag. Squeeze as much air out as you can and marinate the chicken in the refrigerator overnight or at least 8 hours.
• Soak a handful of wooden skewers in warm water for 30 minutes while preparing the grill and chicken.
• Heat a gas grill on HIGH or build a hot bed of coals to one side in a charcoal grill. Thread the chicken onto the skewers taking care not to crowd them. Grill them over direct heat on an oiled grill for 3- 4 minutes before turning them. Flip them sooner if they're cooking too quickly. Cook on the second side for 3-4 minutes. Continue cooking and turning, trying to get colour all over the chicken as long as necessary to cook through to 165°F internally, about 2 minutes. Transfer the skewers to a clean plate and let rest while preparing the pineapple.
• Soak a handful of wooden skewers in warm water for 30 minutes while preparing the broiler pan and chicken. Lightly spray a broiler pan with non-stick cooking spray. Thread the chicken onto skewers, taking care not to crowd them. Line them up on the broiler pan and cook 5 inches under the broiler, for about 6 minutes per side or until chicken cubes measure 165°F internally.
• Add just enough canola or olive oil to coat the bottom of a non-stick pan. Drain as much marinade off of the chicken as possible. Cook the chicken over medium high heat, flipping frequently, for 6-8 minutes or until has taken on colour all over and measures 165°F internally. Take care as the oil will spatter because of the marinade.
• Pour the pineapple juice from the can into a saucepan. Add the brown sugar, rum, jalapeño, and cider vinegar to the pan. Bring to a boil then reduce heat and simmer for 5 minutes. In a separate small bowl, whisk together the cornstarch and ginger beer or ginger ale. Whisk this into the simmering juice mixture and bring to a boil, stirring constantly. Lower the heat and let the mixture simmer for 1 minute, then remove from the heat and stir in the lime zest.
• Brush the pineapple slices with oil and sprinkle lightly with salt. Space them on the hot grill (or on a hot, oiled grill pan). Flip them when they have grill marks on the first side. Brush with the glaze and let it cook on the second side until that too has grill marks. Flip the pineapple again and brush generously with more glaze. When the first side has caramelized a bit (has some small blackened areas and is sticky to the touch) flip it and caramelize the second side. When that side is also sticky to the touch, transfer the pineapple slices to a cutting board, cut into pieces that are roughly equal to the size of your jerk chicken bites. You can save the additional glaze to use as a dip at the table, if you wish!
• Remove the chicken from the skewers (if they were used.) Skewer one piece of Rum Glazed Pineapple on top of each Jerk Chicken Bites with a toothpick. Arrange them on a platter and sprinkle, if desired, with pomegranate arils and chopped cilantro. Enjoy!

GRILLED JERK CHICKEN

Steps:

• Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
• Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

ISLAND BIRD: PINEAPPLE-RUM CHICKEN

Steps:

• Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
• Cut the pineapple into bite-size pieces.
• Heat a medium saucepan over med-high heat.
• Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
• Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
• Remove the pan from the heat; add in the spiced rum.
• Return the pan to the heat, keeping a little distance in case the pot flames up.
• You can flame it on purpose, if you want to look cool.
• Either way, let the alcohol cook away, 1 minute.
• Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
• While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper, then add to the hot skillet.
• Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
• Slice breasts and return to the large skillet.
• Pour in the pineapple and sauce and combine with a good shake of the pan.
• Add in the parsley and cilantro; turn off the heat.
• Let stand for a minute or two.
• Serve up the jasmine rice and top with a liberal amount of the Island Bird.

GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION

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.