Island Grille

A delicious taste of the Caribbean with a vibrant atmosphere.

Bahama Breeze

Grilled flour tortilla filled with cheese and served with salsa and sour cream.

Quesadilla

Tortilla chips topped with buffalo chicken, cheese, jalapeños, and blue cheese dressing.

Buffalo Chicken Nachos

Hand-battered and fried, served with a sweet and spicy marmalade.

Coconut Shrimp

Wings tossed in a spicy tropical sauce. Served with celery and blue cheese.

Tropical Wings

In a mixing bowl, combine olive oil, minced garlic, lime juice, honey, soy sauce, black pepper, and salt to create the marinade.

Marinate the Chicken

Add the boneless chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

In a medium saucepan, bring 4 cups of water to a boil.

Prepare the Rice

Once boiling, add the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.

Heat a grill or grill pan over medium-high heat.

Cook the Chicken

Remove the chicken from the marinade and place on the grill. Cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C) and is nicely browned.

While the chicken is grilling, dice the red bell pepper, onion, and pineapple.

Prepare the Vegetables

In a separate skillet, add a little olive oil and sauté the diced vegetables over medium heat for about 5-7 minutes until they are tender.

Once the chicken is cooked, let it rest for a few minutes before slicing.

Serve

Serve the grilled chicken over a bed of jasmine rice, topped with the sautéed vegetables and fresh cilantro.

Boneless Chicken Thighs

Olive Oil

Garlic

Fresh Lime Juice

Honey

Soy Sauce

Ground Black Pepper

Salt

Fresh Cilantro

Pineapple, diced

Red Bell Pepper, diced

Onion, diced

Jasmine Rice

Water

Gather all the ingredients and ensure the pineapple juice is chilled.

Prepare the Ingredients

In a blender, combine the white rum, pineapple juice, coconut cream, and ice cubes. Blend until smooth and frothy.

Blend the Cocktail

Pour the blended mixture into a tall glass until halfway full. Slowly pour the grenadine down the side of the glass. It will sink to the bottom, creating a layered effect.

Layer the Grenadine

Garnish the drink with fresh pineapple slices and maraschino cherries on top.

Garnish

Serve immediately with a straw, and enjoy your Bahama Breeze cocktail!

White rum

Pineapple juice

Coconut cream

Grenadine

Fresh pineapple slices

Maraschino cherries

Ice cubes

Gather all the ingredients. If using optional fillings, chop them into small pieces and cook them if necessary.

In a large skillet or frying pan, heat 1 tablespoon of olive oil or butter over medium heat until hot.

Heat the Pan

Place one flour tortilla in the hot skillet. Evenly distribute 1/2 cup of shredded cheese over the tortilla. If using optional fillings, add them on top of the cheese. Finally, place another tortilla on top.

Assemble the Quesadilla

Cook the quesadilla for about 3-4 minutes on one side until the bottom is golden brown and the cheese starts to melt. Carefully flip the quesadilla using a spatula.

Cook the Quesadilla

Add the remaining tablespoon of oil or butter if needed and cook for another 3-4 minutes on the other side until golden brown and the cheese is fully melted.

Finish Cooking

Remove the quesadilla from the skillet, let it cool for a minute, then cut it into wedges. Serve hot with salsa and sour cream on the side.

Slice and Serve

Flour tortillas

Shredded cheese (cheddar, mozzarella, or a blend)

Salsa

Sour cream

Olive oil or butter

Optional fillings (e.g., cooked chicken, peppers, onions, mushrooms)

In a mixing bowl, combine the shredded chicken with buffalo sauce. Stir until the chicken is well-coated.

Prepare the Chicken

Preheat the Oven

On a large baking sheet or oven-safe dish, spread out the tortilla chips evenly. Top with the buffalo chicken mixture, followed by the shredded cheddar cheese, and sliced jalapeños.

Layer the Nachos

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove the nachos from the oven and drizzle blue cheese dressing over the top. Sprinkle with chopped green onions. Serve immediately.

Garnish and Serve

Tortilla chips

Cooked chicken, shredded

Buffalo sauce

Shredded cheddar cheese

Jalapeños, sliced

Blue cheese dressing

Green onions, chopped

In a bowl, season the peeled and deveined shrimp with salt and black pepper. Toss to coat evenly.

Season the Shrimp

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.

Mix Dry Ingredients

In a separate bowl, whisk the coconut milk and egg together. Gradually pour the wet ingredients into the dry ingredients, mixing until a smooth batter forms.

Add Wet Ingredients

Dip each seasoned shrimp into the batter, allowing excess batter to drip off. Then, roll the battered shrimp in the shredded coconut, pressing gently to ensure the coconut adheres well.

Coat the Shrimp

In a small bowl, mix together the orange marmalade, chili sauce, and lime juice until well combined. Set aside for dipping.

Combine Ingredients

In a large deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and cooked through. Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain excess oil.

Fry the Shrimp

Arrange the fried coconut shrimp on a serving platter and serve warm with the sweet and spicy marmalade on the side for dipping.

Plate the Shrimp

Large shrimp, peeled and deveined

Black pepper

All-purpose flour

Cornstarch

Baking powder

Coconut milk

Shredded coconut, sweetened

Orange marmalade

Chili sauce

Lime juice

Vegetable oil

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until evenly coated.

Prepare the Wings

Spread the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until the wings are crispy and cooked through, flipping halfway through.

Bake the Wings

In a saucepan over medium heat, combine pineapple juice, soy sauce, honey, sriracha sauce, grated ginger, and minced garlic. Bring to a simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Make the Tropical Sauce

Once the wings are cooked, remove them from the oven and place them in a large bowl. Pour the tropical sauce over the wings and toss until they are fully coated.

Toss the Wings

Serve the tropical wings hot with celery sticks and a side of blue cheese dressing for dipping.