Growing up I was very blessed to have been able to spend months at a time in the Bahamas, Miami, Ft. Laurderdale and the Florida Keys. Being homeschooled, my two cousins, my aunt, my mom, my little brother and I all lived on my uncle’s huge deep sea boat. We kids thought it was totally normal to live on this ship in the most ritzy yacht clubs, doing our school work on the deck and having the blue sea rocking us to sleep every night. I love Island Living!
We took a cruise in January to Mexico, Grand Cayman and Jamaica and we enjoyed some of the best island food while we were there. I especially liked the Jerk Chicken in Jamaica and I have been wanting to try my hand at making it since we got home, so what better time to do it than now? My mom and dad came over to enjoy this meal with us, and it was a huge hit.
Jerk Chicken Sandwiches
4 half chicken breast pieces (pound them out a bit so they are not as thick)
1 bottle of sweet and spicy bbq sauce
6 Tbs Jerk seasonings (I found mine with the international food at the grocery store)
2 Tbs Tiger sauce (I find it next to the ketchup)
1 can of pineapple pieces (half of the juice drained off)
1 can of pineapple rings
1 pound of bacon cooked
4 slices of swiss cheese
4 hamburger buns (I used onion buns)
Preheat the oven to 350. Mix the BBQ sauce, tiger sauce, can of pineapple pieces and Jerk seasonings together in a bowl. Put the chicken in a 9×13 baking dish and pour the BBQ sauce mixture over it, reserving about 3/4 cup to serve with. Bake the chicken covered with foil for about 35 min or until the chicken is fully cooked. Set the pineapple rings on a baking sheet and top each ring with two slices of bacon and a slice of swiss cheese. Bake at 350 until the cheese is melting. Put a piece of chicken on the bottom of the bun and top with the pineapple ring, bacon and cheese. Put the extra sauce mixture on the table for those who like an extra messy meal. Serve with sweet potato fries and some rum punch. Enjoy!
Our exchange student, Rasmus is from Denmark and he told me that they eat a lot of pork and that he loves it. Cody and I ate pork occasionally, but since Rasmus likes it so much I have been trying to have it more often.
I love pulled pork, I really like it super spicy with some sweetness mixed in. Cody really does not like it spicy, so I came up with this recipe that really is the best of both worlds. You can serve it with rolls to make sliders, tortillas and have tacos or as a main dish and serve it with potatoes and veggies. We had it in tortillas and I served it with a fresh fruit salad. The recipe is simple and the leftovers are wonderful.
Sweet and Spicy Pulled Pork
1 pork loin (Mine was 4 pounds)
1 big onion sliced in about 1 inch slices
5 cloves of garlic smashed
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs adobo powder
2 cans of ginger ale
1 bottle of Honey Chipotle BBQ sauce (or sweet and spicy)
1/4 cup of flour
Preheat your oven to 350. In a dutch oven cover the bottom with the onions and garlic and put the pork fat side up on top of them. Sprinkle the spices on top of the pork and pour the ginger ale around the meat. Pour the entire bottle of BBQ sauce on top of the pork and cover with the lid. Put in the oven for 1 1/2-2 hours or until your thermometer reads at least 145 when inserted into the center. Remove the pork from the pan and set on a cutting board. Ladle out about a cup of the juice from the pan and put it in a bowl, whisk in the flour until there are no lumps. Pour the flour mixture into the pan and whisk it all together to thicken it. Shred the pork on a cutting board and move it to a serving platter. Pour the gravy over the pork and serve. If your gravy is not thick enough, whisk in more flour 1 Tbs at a time until it reaches the desired thickness. Enjoy!