Title: Grilled Scotch Bonnett Chicken with Pineapple
Categories: Chicken Caribbean
Yield: 4 Servings

2	lb	Boneless chicken breasts
2	tb	Unsalted butter
1	ts	Garlic; minced
2		Habanero chile; minced
1/2	md	Yellow onion; diced
1	md	Carrot; peeled and diced
1	c	Fresh pineapple; chopped
1/4	ts	Allspice
1/4	ts	Cinnamon
1 1/2	c	Chicken stock
		Juice of 1 lime
		Juice of 1 large orange
4	ts	Cornstarch
4	ts	Dark sherry
2	lb	Linguini; cooked
1/4	bn	Fresh cilantro; chopped

Recipe by: Chile Pepper Magazine - Feb 93

Jamaica in Nashville? It is now, in the form of a very colorful and entertaining restaurant just off Music Row. From the tin roof and soft island colors on the outside to the exotic interior, the diner's eyes are treated to a feast before they even see the menu! There are twelve salt water tanks holding over a thousand gallons and a cast of tropical denizens, including "Homey", the striped moray eel who loves oysters. Co-owner Jim Sheridan and chef Ed Arace have teamed up to create Jamaican and Caribbean dishes spiced with Mojo or Zombie Scotch bonnet sauces. Try the Pepper Shrimp Bisque, the Pineapple Pepper Relish, or the Negril Grilled Grouper. Chef Ed has his MDC degree (Doctor of Capsaicinology), so he can stoke things up for any fiery food fan. Travel to Jamaica at 1901 Broadway, Nashville, TN, (615) 321-5191.

Grill the chicken brests, remove from the grill, and dice. Melt the butter and saute the garlic, peppers, onion and carrot until soft. Add the pineapple, allspice, and cinnamon and saute 1 to 2 minutes. Add the stock and juices, bring to a rapid boil, and add the cornstarch/sherry mixture to thicken. Add the diced chicken to the sauce and simmer until well-coated, about 3 minutes.

Serve over hot linguine and garnish with the cilantro.

Submitted to alt.creative-cook by Reggie Dwork. Shared and MM by Judi M. Phelps (Juphelps), Delphi.

Internet: Juphelps@delphi.com, Judi.Phelps@sjc.com or Judiphelps@cup.portal.com

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