Jerk Oxtail With Pineapple Mango Sauce Recipe By Tasty

JERK OXTAIL WITH PINEAPPLE MANGO SAUCE RECIPE BY TASTY

Steps:

• Blend Jerk ingredients together until smooth.
• Pour over Oxtail and let it marinate overnight.
• Grill/smoke Oxtail at 275°F for about 2 hours, flipping them over half way through.
• To make the mango-pineapple sauce, bring all ingredients to a boil. Use some of the sauce to glaze the oxtail when you have about 15 minutes of cooking time remaining. Reserve some sauce for serving.
• After grilling and deboning the oxtail, serve hot alongside mango-pineapple sauce.
• Enjoy!

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA

Steps:

• DIRECTIONS.
• Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
• Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
• Pineapple Mango-Kiwi Salsa.
• Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
• Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear or temperature 160 degrees.
• Let roast sit about 10 minutes to let juices settle.
• Slice and serve with Pineapple Salsa.

TAXI STAND JERK CHICKEN WITH PINEAPPLE MANGO SALSA

Steps:

• In a food processor or blender, combine the red onions, green onions, oil, water, lime juice, soy sauce, Scotch bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.
• Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
• Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
• Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF.
• Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
• Remove the chicken from the bag and move to the prepared grill rack over direct heat.
• Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160ºF.
• Remove the chicken from the grill and let stand for 10 minutes, covered.
• Meanwhile, prepare the salsa by combining the pineapple, mango, red onion, jalapeno, cilantro, and lime juice in a food processor and pulsing 3 or 4 times until the ingredients are chopped, but still chunky.
• Remove to a bowl, season with salt and pepper, and set aside.
• Serve each breast topped with a generous portion of salsa. Enjoy!