Jerk Steak and Shrimp Over Tropical Pilaf Rice with Grilled Pineapple (Print version)

Smoky jerk steak and shrimp served over coconut tropical pilaf rice with grilled pineapple, peppers, scallions, and fresh lime.

# Ingredients:

For the jerk marinade

01 - 5 scallions, roughly chopped
02 - 3 cloves garlic, peeled
03 - 1 tablespoon fresh ginger, chopped
04 - 1 jalapeno or 1 small Scotch bonnet, seeded for less heat
05 - 1/4 cup (60 ml) low-sodium soy sauce
06 - 2 tablespoons lime juice
07 - 1 tablespoon white vinegar
08 - 1 tablespoon brown sugar
09 - 1 tablespoon fresh thyme leaves
10 - 1 teaspoon ground allspice
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground cloves
13 - 2 tablespoons neutral oil

For the tropical pilaf

14 - 1 1/2 cups (285 g) jasmine rice, rinsed
15 - 1 cup (240 ml) canned coconut milk
16 - 1 1/4 cups (300 ml) water
17 - 1 teaspoon sazon seasoning or 1/2 teaspoon turmeric
18 - 3/4 teaspoon kosher salt
19 - 1 cup (165 g) grilled pineapple, chopped
20 - 1/3 cup (15 g) chopped fresh parsley or cilantro

For the steak, shrimp, and vegetables

21 - 12 oz (340 g) sirloin steak, cut into bite-size pieces
22 - 1 lb (450 g) large shrimp, peeled and deveined
23 - 1 tablespoon neutral oil, plus more for pineapple
24 - 1 red bell pepper, sliced
25 - 1 small red onion, sliced
26 - 1 fresh pineapple, peeled and cut into rings or spears
27 - Lime wedges, for serving

# Instructions:

01 - Add scallions, garlic, ginger, pepper, soy sauce, lime juice, vinegar, brown sugar, thyme, allspice, cinnamon, cloves, and oil to a blender. Blend until smooth. Set aside 1/4 cup of clean marinade for finishing.
02 - Combine rinsed rice, coconut milk, water, sazon or turmeric, and salt in a saucepan. Bring to a simmer, cover, reduce heat to low, and cook for 15 minutes. Rest covered for 10 minutes.
03 - Brush pineapple lightly with oil. Grill in a hot grill pan or outdoor grill for 2-3 minutes per side until charred in spots. Chop enough for the rice and keep extra pieces for serving.
04 - Heat 1 teaspoon oil in a large skillet over medium-high heat. Cook bell pepper and red onion for 3-4 minutes until just softened and lightly browned. Transfer to a plate.
05 - Pat steak dry and toss with 2 tablespoons marinade. Sear in the hot skillet for 1-2 minutes per side until browned. Transfer to a plate and rest while you cook the shrimp.
06 - Pat shrimp dry and toss with 2 tablespoons marinade. Cook in the same skillet for 1-2 minutes per side until pink and opaque. Add a spoonful of the reserved clean marinade and toss to glaze.
07 - Fluff the rice and fold in chopped grilled pineapple and parsley or cilantro. Spoon onto plates, top with vegetables, jerk steak, shrimp, extra pineapple, and lime wedges.

# Good to know:

01 - Use jalapeno for medium heat or Scotch bonnet for a hotter jerk flavor.
02 - Reserve clean marinade before adding any raw steak or shrimp.
03 - Best served right after the shrimp are cooked.

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