Caribbean Chicken & Pineapple Rice

Caribbean Chicken & Pineapple Rice
The Flavor Of The Tropics At Your Dinner Table!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour

Ingredients
4 boneless/skinless chicken thighs, cubed
1 cup spicy sausage, (Andouille, Chorizo) diced
1 1/4 cups fresh pineapples, cubed
1 cup canned Pigeon peas, rinsed & drained
1 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 cup butternut squash or yam, diced
2 cloves garlic, crushed
1 14oz. can stewed tomatoes
1/2 cup ketchup
1/2 tsp grated ginger
1/4 tsp cumin
1/8 tsp ground red pepper
2 cups chicken stock
2 tbsp olive oil
1 cup white rice
salt
pepper 

Cooking Tools
Deep large skillet with lid

Directions
In a large skillet, heat olive oil on medium heat and add chicken & sausage.  Cook until golden brown, then add; garlic, onions, peppers, squash and pineapple and cook for an additional few minutes. Add the rest of the ingredients and still well.  Make sure rice settles to the bottom, it will need the liquid to cook.  Place lid on skillet and reduce heat to low and cook for 30 minutes or until liquid is almost evaporated.  Turn off heat and let steam with lid on for additional 15-20 minutes.  Salt and pepper to taste. Garnish with minced chives (optional).
Serves 4 

Caribbean Oxtail Stew

Caribbean Oxtail Stew
Can Be Created Spicy Or Not!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 8 hours, 30 minutes

Ingredients
3 tbsp. canola oil
2 lb. oxtails, whole bone-in or cut into pieces
3 tbsp. tomato paste
1 tbsp. minced ginger
6 cloves garlic, minced
1 large yellow onion, chopped
3 carrots, chopped
2 Idaho potatoes, chunks
1 cup flour
4 cups beef stock
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp thyme
1 habanero chile
2 tbsp. light brown sugar
1 tbsp. Worcestershire sauce
2 bay leaves
4 scallions, roughly chopped (garnish)
1/4 cup parsley, chopped (garnish)
salt
pepper
Cooked rice, for serving 

Cooking Tools
Medium skillet
Slow cooker

Directions
Dust oxtail in flour, place in skillet with oil and sear and brown on all side.  Place oxtail in bottom of slow cooker.  Add in the rest of the ingredients and cook on high for 8 hours until meat is nice and tender.  Serve with cooked rice.
Serves 4-6

You Can Control The Heat Level By Using Different Peppers.

Grilled Pork Chops With A Hot Buttered Pineapple Rum Sauce

Grilled Pork Chops With A Hot Buttered Pineapple Rum Sauce
Served On A Bed Of Pineapple Plantain Hash!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

 Ingredients
4 thick cut bone-in pork chops
2 ripe plantains, peeled, cubed
1 pineapple, (4) wedges/spears + 1 1/2 cups, diced
2 cloves garlic, minced
1/2 cup white onion, diced
2 tbsp parsley, minced
1 cup canned black beans, drained, rinsed
3/4 cup jarred roasted red pepper, drained, diced
1/2 stick butter
1/4 tsp cumin
olive oil
salt
pepper

Cooking Tools
Outdoor grill
Large skillet
Small sauce pan

Directions
Preheat outdoor grill.  In a large skillet, melt butter on medium high heat.  Add in cubed plantains, cook for 10-12 minutes in a single layer until golden brown and crispy along the edges, toss occasionally.  Add in, diced pineapple, onion and garlic and cook for additional 5 minutes.  Toss in the beans, roasted red pepper, parsley, cumin, salt and pepper to taste and cook through.  Coat pork chops with olive oil, salt and pepper.  Grill pork chops to 145 Degrees F. Internal temperature, with a slightly pink center. Time can vary with the thickness of your chops.  Let rest 3-4 minutes before serving.  Grill Pineapple wedges along side pork chops until slightly tender and has beautiful grill marks, approximately 4-5 minutes on each side. Place Pineapple Plantain Hash on serving plate, top with grilled pork chop, lay on grilled pineapple spears and spoon on Hot Buttered Pineapple Rum Sauce (recipe below).
Serves 4

Hot Buttered Pineapple Rum Sauce
Ingredients
1 cup pineapple juice
1/2 cup brown sugar
3 tbsp agave syrup
2 tsp butter
1 shot Rum

Directions
In a small sauce pan on medium heat, add all ingredients, cook for about 20 minutes until a syrup like consistency.  

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Roast Pork With Black Beans & Rice

Roast Pork With Black Beans & Rice
The Taste Of The Caribbean!
Difficulty: Easy

Ingredients
6-7 lbs. Bone in Pork Shoulder
salt
pepper
garlic powder

Directions
Preheat oven to 325 Degrees F.  Coat pork shoulder with salt, pepper, garlic powder.  Place pork into a deep baking pan and cover tightly with foil.  Bake for 7 hours covered and remove foil cover and bake for additional 1 1/2 - 2 hours.  The Pork will fall off the bone and melt in your mouth tender!

 Black Beans & Rice
Ingredients
Cooked Hot long grain white rice
1  15 oz. can black beans and liquid
1  15 oz. can whole peeled tomatoes and liquid
1  4.5 oz. can chopped green chilies
1/2 onion, diced
2 tbsp olive oil
1 tsp red wine vinegar
3 bay leaves
1 tsp garlic, minced
1 tbsp sugar
1/2 tsp cumin
1 tsp dried cilantro
salt
pepper
fresh chopped parsley for garnish

Directions
In a medium pot on medium heat, add olive oil and onions and saute until translucent.  Add rest of the ingredients and lower temperature and cover and simmer for about 30 minutes until tomatoes break down and the liquid starts to thicken.  Pour beans over rice and serve with the Roast pork and garnish with fresh parsley.

Serves 6