Tropical Drinks

Fried Plantains

Rice & Peas

Jerk Chicken

Wash all fruit. Core and chop the pineapple into roughly 1-inch pieces so it blends smoothly. Peel and dice the mango. Slice the banana. Hull the strawberries. Juice the lime and set aside.

Prepare fruits

Measure coconut water, pineapple juice, and orange juice into a glass measuring cup or bowl so they are ready to add to the blender.

Add chopped pineapple (2 cups), mango (1 cup), strawberries (1 cup), and banana (1) to the blender. Add 1 cup of coconut water and the lime juice. Add the grated ginger (1 tsp) if using and a pinch of sea salt. Secure the lid.

First puree

Blend on high for 30–60 seconds until completely smooth and no large fruit pieces remain. Stop and scrape down the sides with a spatula if needed, then blend again briefly.

Taste the puree. Add honey or agave (up to 2 tbs) a tablespoon at a time if you want it sweeter. Add remaining 1 cup coconut water, pineapple juice (1 cup) and orange juice (1 cup) to thin the mixture to a drinkable consistency. Blend 10–15 seconds to combine.

Adjust sweetness and texture

If the mixture is too thick, add a few more tablespoons of water or coconut water until it reaches your desired consistency. If too thin, add a handful more ice or 1/2 cup frozen fruit and blend again.

Add ice cubes (2 cups) to the blender and pulse 3–4 times for a chilled drink with small ice shards. For a slushier texture, use crushed ice (1 cup) instead.

Place 2 glasses in the freezer for a few minutes to chill (optional). Pour the blended tropical drink evenly into 4 glasses filled with additional ice if desired.

Garnish each glass with a pineapple or lime wedge and a couple of fresh mint leaves. Stir once and serve immediately.

Non-alcoholic tiki: add a splash (1–2 tbs) of grenadine for color and extra sweetness. Alcoholic option: stir in 2 oz white rum or coconut rum per serving after blending and serve over ice.

Make-ahead: prepare the fruit puree without ice and store in an airtight container in the refrigerator for up to 24 hours. Stir or re-blend before serving and add ice to chill.

coconut water

pineapple juice (fresh if possible)

orange juice (freshly squeezed)

ripe pineapple, chopped

mango, peeled and diced

banana, sliced

fresh strawberries, hulled

lime, juiced

honey or agave syrup

ginger, peeled and grated (optional)

fresh mint leaves (for blending and garnish)

sea salt

ice cubes

crushed ice (optional for serving)

pineapple or lime wedges (garnish)

Peel the plantains: cut off both ends, make a shallow lengthwise slit through the skin, then pry the peel away. Slice each plantain on a bias into 1/3-inch (about 8 mm) thick diagonal rounds for maximum surface area and crispiness.

Prepare plantains

Pour 2 cups of vegetable oil into a heavy skillet or frying pan so it is about 1/4 to 1/2 inch deep. Heat over medium heat until the oil reaches 350°F (175°C) or is shimmering and a small piece of plantain sizzles immediately when added.

Heat oil

Working in a single layer without crowding, add plantain slices to the hot oil in a single layer. Fry for about 2–3 minutes per side until the bottoms are golden and starting to caramelize. Use a slotted spoon or spatula to flip and fry the other side 2–3 minutes. Adjust heat as needed to maintain steady sizzle but avoid burning.

Fry plantains (first batch)

Transfer fried plantains to a paper towel–lined plate or rack to drain excess oil. Immediately sprinkle with a pinch of salt (about 1/8–1/4 tsp per batch) while still hot so it adheres.

Drain & season

Repeat frying with remaining plantain slices in batches, giving the oil a moment to return to temperature between batches. For extra crispness, after all batches are lightly golden, return plantains to the skillet in one layer for a final quick fry (30–60 seconds per side) to deepen caramelization.

Fry remaining batches

If using brown sugar: while plantains are hot, sprinkle brown sugar evenly over them and optionally return them to the warm pan for 15–30 seconds so the sugar melts and forms a light caramel coating. Watch carefully to prevent burning.

Caramelized sugar finish (optional)

If using, drizzle lime juice over the finished plantains and lightly dust with cinnamon. Serve immediately while warm and crisp on the edges.

Season & serve

ripe plantains (yellow with black spots)

vegetable oil (for frying)

salt

brown sugar (optional, for extra caramelization)

lime juice (optional, to brighten)

cinnamon (optional, sprinkle)

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. If using canned kidney beans, drain and rinse them well. Chop the scallions and mince the garlic. Remove leaves from thyme sprigs if using fresh.

Prep ingredients

Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add chopped scallions and minced garlic and sauté 1–2 minutes until fragrant but not browned.

Sauté aromatics

Pour in the coconut milk and 1 3/4 cups water; stir to combine. Add the drained beans, thyme sprigs (or dried thyme), 3 allspice berries (or 1/4 tsp ground allspice), whole scotch bonnet pepper, and the quarter cup of onion (if using). Stir in 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring the mixture to a gentle simmer.

Combine liquids and seasonings

Once the liquid is simmering, add the rinsed rice and stir once to distribute evenly. Return to a simmer, then reduce heat to low so the pot is at a gentle simmer. Cover with a tight-fitting lid and cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender.

Add rice and simmer

Remove the pot from heat and let it sit, covered, for 5–10 minutes to steam. Do NOT burst the scotch bonnet pepper; it should infuse flavor without making the dish overly hot. After resting, remove and discard the thyme sprigs, scotch bonnet pepper, whole allspice berries, and any large onion pieces if used. Fluff the rice gently with a fork to separate the grains and evenly distribute the peas/beans.

Rest and finish

Taste and adjust seasoning with more salt and pepper if needed. Spoon onto a serving dish and garnish optionally with extra chopped scallion. Serve warm as a traditional side.

Adjust seasoning and serve

long-grain white rice

canned coconut milk (full-fat)

water

canned red kidney beans (drained and rinsed) or fresh pigeon peas

scallions (green onions), chopped

garlic cloves, minced

fresh thyme sprigs (or 1 tsp dried thyme)

scallion or onion bulb, quartered (optional, for simmering whole then removed)

allspice berries (pimento) or 1/4 tsp ground allspice

scotch bonnet pepper (whole, do not pierce)

vegetable oil

black pepper

sugar (optional)

Peel and roughly chop the onion and garlic. Remove stems from the scotch bonnet/habanero peppers; for less heat remove seeds and membranes (wear gloves). Peel and roughly chop 1-inch piece of ginger. Trim roots from green onions and chop into 1–2 inch pieces.

Prepare ingredients

In a blender or food processor combine chopped onion, green onions, garlic, ginger, scotch bonnet peppers, fresh thyme leaves, soy sauce, dark rum, olive oil, brown sugar, allspice, cinnamon, nutmeg, cloves, salt, black pepper, and lime juice. Blend until you have a coarse-smooth paste. If too thick, add 1–2 tablespoons water to help blending. Taste carefully and adjust salt or heat as desired.

Blend marinade

Pat chicken pieces dry with paper towels. Using a fork or small knife, prick the skin and flesh in several places to help the marinade penetrate.

Prepare chicken

Place chicken in a large resealable bag or shallow container. Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Massage marinade into the meat. Seal and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor. If short on time, allow at least 1 hour.

Marinate

Remove chicken from refrigerator 30 minutes before cooking to take the chill off; keep covered.

Bring to room temperature

Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grill grates lightly. Place chicken skin-side down over direct heat to sear for 4–6 minutes until char marks form and skin is crisp. Flip and move to indirect heat. Close lid and continue cooking for 20–30 minutes, turning once, until internal temperature reaches 165°F (74°C). Baste occasionally with reserved marinade during the last 10 minutes of cooking (do not baste earlier if marinade has contacted raw chicken unless you boil it first).

Cook - grill method

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat and add 1–2 tbs vegetable oil. Sear chicken skin-side down 4–6 minutes until browned. Flip and sear briefly on the other side. Transfer skillet to the oven and roast 25–35 minutes until internal temperature reaches 165°F (74°C). Alternatively, bake on a rimmed sheet for similar time, turning once.

Cook - oven/pan method (alternative)

Remove chicken from heat and let rest 5–10 minutes before serving to allow juices to redistribute.

Rest

Transfer chicken to a platter. Sprinkle chopped cilantro or parsley if using and serve with lime wedges. Serve hot with rice and peas, fried plantains, or a simple salad.