Jakes Keawe Smoked Chicken Halves Served With Jakes Smoked Pineapple Mango Salsa Recipes

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BOB MARLEY'S REGGAE: JERK MARINATED CHICKEN BREAST SKEWERS, CHARGRILLED AND SERVED WITH CREAMY CUCUMBER DIPPING SAUCE AND YUCCA FRIES

Provided by Food Network

Categories     appetizer

Time 10h15m

Yield 4 servings

Number Of Ingredients 26



Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries image

Steps:

  • For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.
  • Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender.

1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
2 pounds chicken breast, dice 1/2-inch thick
Green tai leaves
2 pounds fresh Yucca, peeled, cut into fries
Cucumber Dipping Sauce, recipe follows
Fresh pineapple wedges
25 ounces cucumber
7 ounces sour cream
7 ounces mayonnaise
1-ounce cider vinegar
1/2-ounce salt
Pinch cayenne pepper
1/2-ounce Dijon mustard
1/2-ounce chopped garlic

PINEAPPLE MANGO SALSA

Provided by Food Network

Categories     condiment

Time 20m

Yield 10 to 12 servings (about 1 quart)

Number Of Ingredients 10



Pineapple Mango Salsa image

Steps:

  • Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

2 cups diced fresh pineapple
2 cups diced fresh mango
1 cup diced red bell pepper
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh lime juice
Pinch cayenne pepper
Pinch ground cumin
Pinch sea salt
1 jalapeno, seeded and diced
One 5-ounce bag blue corn tortilla chips, for dipping

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