For the Ambitious - Pineapple jerk grilled chicken +

Pineapple jerk grilled chicken with coconut steamed rice
Ingredients:
Pineapple Jerk Sauce
· ½ cup jerk paste, or to taste
· ½ cup pineapple or any tropical fruit jelly
· ½ cup fresh pineapple puree
· 1 teaspoon lime or lemon zest
· 1 lime or lemon juiced
· 2 ounces dark rum or white wine
· 1-2 tablespoons chopped chives
· Salt
· Pepper
· Pinch of sugar
Directions:
-In a small bowl mix jerk paste, jelly, lime zest, lime juice, rum, chopped chives, salt, pepper, and a pinch of sugar as desired.
-Let it stand for a few hours to develop flavors, or overnight in the refrigerator.
Ingredients:
Chicken
· 2 each 3 lb. whole chickens split or quartered as desired
· ¼ cup jerk pineapple sauce
· 1-2 ounces olive oil
· 1-2 ounces dark rum or white wine
· 1 tablespoon chopped shallots
· Salt
· Pepper
· Pinch of sugar
Directions:
-In a medium to large bowl, toss the chicken with the jerk pineapple sauce, olive oil, white wine or rum, shallots and seasonings.
-Marinate 1 to 4 hours in the refrigerator.
-Pre heat grill to medium low and grill for about 7 minutes each side. Brush with additional jerk pineapple sauce as chicken is grilling.
-To avoid burning chicken on the grill, put it on the oven at 350 degrees for about 10 minutes or until the chicken is no longer pink.
-Transfer from oven to grill while still hot for best results.
Ingredients:
Coconut Steamed Rice
· 2 tablespoons butter
· 1 onion, minced
· 1 cup rice
· 2 cups stock
· 1 cup coconut milk
· 1 stalk lemon grass cut in half lengthwise (optional)
· 2-3 slices ginger
· 1-2 bay leaves
Directions:
-Saute onion in butter until soft.
-Add rice to stir the coat.
-Add stock, coconut milk, lemon grass (optional) ginger and bay leaves.
-Bring to a boil.
-Reduce heat to low and cook with pan covered for 25-30 minutes.
-Fluff with a fork, remove ginger and let it stand for 5 minutes before serving.