Calypso Rum Pineapple Ginger And Brown Sugar Marinade Recipes
CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE
An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)
Provided by French Tart
Categories Pineapple
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
- Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
- Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
- (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).
Nutrition Facts : Calories 90.7, Fat 4.6, SaturatedFat 0.6, Sodium 2.6, Carbohydrate 8.9, Fiber 0.1, Sugar 7.6, Protein 0.2
JAMAICAN CALYPSO CHICKEN
I clipped this from a magazine many years ago. It has the added kick of curry powder. The addition of fruit is good with the chicken (especially served over rice). Easy to put together, but takes time to marinade. This time (3-6hrs) is not reflected in prep time.
Provided by Sweet PQ
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
- Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
- Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
- Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
- Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
- Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.
GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM
Provided by Melissa Roberts
Categories Rum Dessert Quick & Easy Backyard BBQ Coconut Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
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