Tag: Jamaican
Pineapple Jerk Riblets (Instant Pot)
Pineapple Jerk Riblets (Instant Pot)
Short on time but want some ribs? The Instant Pot will cut your cooking time drastically. I added all of the ingredients of the jerk marinade to the ribs without pureeing. You can definitely purée them if you want. The pressure cooker will pulverize everything to shit anyways, so why create extra dishes. The best part of this dish is that the riblets only cost $1.99lb at my local Asian market.
Equipment
- instant pot
Ingredients
- 3 lbs pork riblets
- 1 cup jamacain jerk marinade
- 1/2 cup pineapple juice
Instructions
- Add all of the ingredients into the instant pot. Turn the function to Pressure Cook on high for 45 minutes. Put on the lid and push start.
- Release the pressure. Turn the function to Sauté. Simmer for 10 more minutes to thicken the sauce.
Jamaican Jerk Skewers
Jamaican Jerk Skewers
Want a quick and easy appetizer? Well this is it. Here is a good example of the versatility of the Jamaican Jerk marinade. I made 3 different skeweres in this recipe: pork, chicken, and shrimp.For the chicken, I used boneless skinless thighs. You can definitely use chicken breast if you want. Just my personal preferance. For the pork, I used pork sirloin. Pork loin or tenderloin are also suitable substitutes to use. For the shrimp, I used 21-25 count. For maximum flavor, the pork and chicken should marinate overnight. Shrimp doesn't need to marinate for more than 15 minutes.If you would prefer to grill these, please do. They will take about the same time on a hot charcoal grill.
Ingredients
- boneless skinless chicken thighs
- pork sirloin
- shrimp peeled and deveined
- Jamaican jerk marinade
Instructions
- Slice the pork sirloin into 1/4" thick slices.
- Marinate the pork sirloin slices overnight.
- Cut the boneless skinless chicken thighs into thirds length wise.
- Marinate the boneless skinless chicken thighs overnight.
- Marinate the shrimp for 15 minutes.
- Set your oven to broil. Skewer up all of the pork, chicken, and shrimp. Make sure that our skewers were saoking in water for at least 30 minutes to prevent burning.
- Put the skewers on a rack on a baking sheet lined with foil.
- The chicken skewers will take 7-8 minutes a side.
- The pork skewers with take 6 minutes a side. The shrimp skewers take 3-4 minutes a side.
Pigeon Peas and Rice
Pigeon Peas and Rice
Pigeon peas and rice is a staple in Caribbean cuisine. What differentiates this Jamaican version from the typical Puerto Rican version that most people know of is that the Jamaican is cooked with coconut milk and over the stove top. The Puerto Rican version is traditionally baked in the oven without any coconut milk. Try this rice with Jamaican Curry Shrimp.
Ingredients
- 1 1/2 cup corn
- 1 1/2 cup pigeon peas
- 1/2 medium white onion diced
- 1/2 bell pepper diced
- 2 green onions chopped
- 1 whole habanero
- 3 garlic cloves minced
- 2 tsp thyme
- 2 tsp smoked paprika
- 1 tbsp creole salt
- 1 cup coconut milk
- 2 cups chicken stock
- 2 cups basmati rinsed
- 2 tbsp vegetable or canola oil
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Saute the bell pepper, onion, green onion, garlic, and habanero for 3-4 minutes.
- Stir in the rice, thyme, smoke paprika, and creole salt. Cook for 2 more minutes.
- Stir in the pigoen peas and corn.
- Add in the coconut rice and chicken stock. Bring to a boil. Cover. Reduce the heat to low and cook for 15-20 minutes, giving the rice an occasional stir.
- Uncover and let sit for 10 minutes before serving.
