 | Carmelized Pineapple Jerk Chicken250 portions |
| Ingredients: | |
| • | 48 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 6 medium onions |
| • | 18 stalks of green onion |
| • | 6 orange habanero peppers |
| • | 6 Tbsp. Five Spice Powder |
| • | 6 tsp. coarsely ground black pepper |
| • | 6 tsp. dried thyme |
| • | 6 tsp. ground nutmeg |
| • | 6 tsp. salt |
| • | 3 cups soy sauce |
| • | 6 tbsp. vegetable oil |
| • | 18 – 20 pounds of chicken breast |
| • | salt/pepper to taste |
| Method: | |
| 1. | In a food processor, combine the onions, green onions, chilies, Five Spice Powder, Habanero, thyme, nutmeg and salt. Process to course paste. |
| 2. | Take the chicken and place in shallow bowl and cover with some the marinade. |
| 3. | Place chicken with marinate and the marinate itself in the refrigerator. |
| 4. | Light the grill, and grill chicken in medium hot fire. Cook until internal temperature of chicken breast reaches 160 F to 165F. |
| 5. | Eat as is, or shred meat. Serve with soft Hawaiian buns. |