Grilledjerkswordfishcaribbeanwithpineapplerice Recipes

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BRAZILIAN GRILLED PINEAPPLE



Brazilian Grilled Pineapple image

Favorite at a Brazilian steakhouse in Dallas. Not sure if this is the exact recipe they use but it tastes very close. Great side for kabobs and steak.

Provided by SoccerNut

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 3

1 cup brown sugar
2 teaspoons ground cinnamon
1 pineapple - peeled, cored, and cut into 6 wedges

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
  • Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 66.4 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.3 g, Sodium 12.6 mg, Sugar 58 g

GRILLED JERK SWORDFISH CARIBBEAN WITH PINEAPPLE RICE



Grilled Jerk Swordfish Caribbean with Pineapple Rice image

Make and share this Grilled Jerk Swordfish Caribbean with Pineapple Rice recipe from Food.com.

Provided by Dancer

Categories     Pineapple

Time 52m

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/3 lb swordfish steak
3 -4 tablespoons bottled jerk marinade (Caribbean-style sauce)
1 (8 ounce) can pineapple tidbits, drained and liquid reserved
1 1/2 cups chicken broth, about
1 cup long-grain white rice
1 small red bell pepper, cored,seeded and diced
6 whole allspice berries (optional)
2 green onions, chopped or 2 tablespoons chopped fresh cilantro
1 lime, cut into 4 wedges

Steps:

  • Rinse the fish in cold water and pat dry with paper towels.
  • Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.
  • Preheat a charcoal grill or broiler.
  • Add enough chicken broth to the reserved pineapple juice to measure 2 cups.
  • Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.
  • Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.
  • Take from the heat and let stand until ready to serve; discard the allspice berries.
  • When the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.
  • Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thicksteaks (or broil, without turning, for 6 to 8 minutes).
  • Fluff the rice with a fork, stir in the green onions and spoon onto individual plates.
  • Transfer the swordfish to plates and garnish with lime wedges.

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