Island Time Sunday BBQ Dinner

No summer is complete without barbecues, family and friends.  In my family, one tradition we treasure is our annual Island BBQ!  Filled with exotic flavors and traditional island fare, this delicious menu of tropical dishes will make you feel like you're somewhere on the shores of the Caribbean Islands.

On the Menu

1st Course Starters: Yellin' for Melon Salad & Caribbean Cornbread 

2nd Course Appetizer: Jamaican Jerk Chicken Strips

3rd Course Main Dish: Barbecued Pork with Grilled Pineapple & Rum Glaze

4th Course Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

5th Course Recommended Dessert: Sweet Plantains with Rum Infused Whipped Cream

Recommended Beverage: Pina Colada Martini

Starters: Yellin' for Melon Salad & Caribbean Cornbread 

Check out this delicious recipe for my Caribbean Cornbread blending both peppery and sweet flavors. And although for this particular BBQ I used a regular chunk fruit salad but if you're looking for something more sophisticated, click here for my Yellin' for Melon Salad. Both are perfect starters to this Island BBQ dish.

Appetizer: Jamaican Jerk Chicken Strips (Night Before Prep)

Ingredients:

3-4 pounds chicken thighs (bone in, skin on is preferred but can use boneless, skinless)

1 large yellow onion rough chopped

1 large garlic head, clean to the cloves

2-3 chili peppers, stemmed (Habanero or Scotch Bonnet)

4 tablespoons soy sauce

2 tablespoons oil (olive oil)

1 whole lime, juiced

3 tablespoons honey

2 tablespoons allspice

2 inch piece of peeled fresh ginger

3 teaspoons ground cinnamon

3 teaspoons ground nutmeg

1 teaspoon ground cloves

1 teaspoon black pepper

1 teaspoon red pepper flakes

4 teaspoons salt

1/2 cup of dark rum

1. Place all ingredients except chicken in food processor and process until almost smooth.  
2. Place chicken into seal-able plastic bag, pour in processed ingredients and marinate for at least four hours up to 24 hours in the refrigerator.  
3. For best results, cook on a charcoal grill.  (Can also be cooked on gas grill or oven)
4. Serve as whole pieces or cut into appetizer strips or bites.

Main Dish:  Barbecued Pork with Grilled Pineapples & Rum Sauce (Night Before Prep)

Ingredients:

1 pork tenderloin roast

2 cups pineapple juice

1 cup dark rum

2 tablespoons soy sauce

1 pineapple, peeled, cored and sliced into rings 

1. Poke holes in the pork roast with a fork, place in seal-able plastic bag. 
2. Add pineapple juice, half of the rum and soy sauce.  
3. Mix and marinate for at least four hours and up to twenty four hours in the refrigerator.  
4. Cook on grill or in the oven until the internal temperature is 170 degrees. Reserve remaining marinade.
5. While pork is cooking, pour marinade into sauce pan and bring to a boil.
6. Simmer until reduced by half and add the rest of the rum.  
7. Continue to reduce until reduced by half again.  
8. When roast is done place the roast in serving dish and pour sauce evenly over the pork roast.
9. Place pineapple rings on grill, and cook for a few minutes on each side (until there are grill marks).
10. Place grilled pineapples along the top of the pork and serve.

Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

Coconut Rice Ingredients:

1 cup long grain rice (you may use a Jasmine rice if you like)

2 tablespoons light olive oil or butter

1 medium onion, minced

1 clove garlic, minced

1 can coconut milk (light if you prefer)

1 cup water

1 teaspoon ground allspice

1 jalapeno pepper finely chopped

Salt and pepper to taste (may use red pepper flakes if you like it spicier)

1/3 raisins

1. Add butter or oil in a small saucepan over medium heat. 
2. Stir in onion and garlic, cook until soft and onions are translucent. 
3. Stir in rice, coconut milk and water. 
4. Add allspice, salt and pepper and bring to a boil.
5. Reduce heat to medium-low, cover and simmer until the liquid is almost completely evaporated. 
6. Add the raisins.  
7. Continue to cook until rice is tender and the liquid is completely evaporated.

Island-Style Black Eyed Peas (Hoppin' John) Ingredients:

1 tablespoon olive oil
1/2 lb.  bacon, chopped
1 onion, chopped
1/2 cup celery, chopped
1/4 cup jalapeño pepper, chopped
1 tablespoon chopped garlic
3 cups of cooked black-eyed peas (if canned, rinse)
1/2 cup chicken stock

Salt, black pepper, and cayenne to taste
3 tablespoons finely chopped green onion
1 1/2 cups steamed white rice 

1. Saute bacon pieces in a skillet until almost crisp over medium heat.
2. Drain excess fat.
3. Add the onion, celery, jalapeno and garlic and cook for about 4-6 minutes. 
4. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil.
5. Reduce the heat and simmer until the liquid evaporates.
6. Can be served by itself or over rice.