If you’re looking for an easy summer dessert that celebrates fresh fruit, this Caramelized Grilled Pineapple recipe is one you’ll want to make again and again. Grilled pineapple is wonderful all on its own, but once it’s coated in a quick homemade caramel sauce, it becomes something truly special. The natural sugars caramelize over the fire, creating smoky edges, juicy bites, and an irresistible tropical aroma that instantly transports me back to my childhood in the Caribbean.
I’m a huge fan of pineapple, and that Caribbean upbringing probably has everything to do with it. If you’ve been following along for a while, you’ll know it’s an ingredient I reach for often in recipes like my Juicy Jerk Pineapple Bites, Pineapple Jam, and more recently my Haitian Pineapple Jam. Each one showcases just how versatile this tropical fruit can be, and this grilled pineapple dessert may be one of the simplest ways to enjoy it.
I used a propane grill for this recipe, but if you have a charcoal grill, you’ll get an even deeper smoky flavor that pairs beautifully with the rich caramel sauce. No outdoor grill? No problem. You can easily broil the pineapple in your oven and still achieve beautifully caramelized edges with delicious results.
Ingredient Guide
Pineapple: The star of the recipe, bringing natural sweetness, bright acidity, and plenty of juice that intensifies as it grills.
Water: Helps dissolve the sugar evenly to create the caramel base.
Golden Brown Sugar: Creates a rich caramel with notes of molasses that complement the pineapple.
Cinnamon: Adds warm spice that enhances the tropical sweetness without overpowering it.
Heavy Cream: Turns the caramel into a silky, rich sauce that clings beautifully to the grilled pineapple.
Butter (optional): Adds extra richness and a glossy finish to the caramel sauce.
Shopping Made Easy
• Choose a pineapple that feels heavy for its size and has a sweet aroma at the base.
• Golden brown sugar is widely available in most supermarkets and produces a deeper caramel flavor than white sugar.
• Heavy cream is typically found with the dairy products.
• Flaky finishing salt can usually be found in the specialty salt section if you’d like to add a sweet and salty finish.
Cooking Notes from the Kitchen
• A charcoal grill will give the pineapple a deeper smoky flavor than a propane grill.
• Let the pineapple develop good grill marks before turning it so it doesn’t stick.
• Watch the caramel carefully as it cooks because it can move from amber to burnt very quickly.
• Add the cream slowly and carefully because the hot caramel will bubble vigorously.
• You can personalize the caramel by cooking it a little lighter or darker depending on your preference.
• A sprinkle of flaky finishing salt adds a wonderful contrast to the sweet caramel.
Caramelized Grilled Pineapple
Fresh grilled pineapple coated in a rich homemade caramel sauce makes for an easy tropical dessert that's perfect for summer entertaining. Whether served on its own or over ice cream, this grilled pineapple recipe delivers smoky, caramelized flavor with every bite.
Peel, wash, core, and cut the pineapple into wedges.
Heat your grill to high. Grill the pineapple for 4 to 6 minutes, turning as needed so each side develops good color and light char. The sweet tropical aroma as the fruit grills is one of my favorite parts of making this recipe, reminding me of childhood in the Caribbean.
As the pineapple grills. Place the water and brown sugar in a cold saucepan. Turn the heat on and gently swirl the pan as the sugar melts.
Continue cooking until the mixture becomes frothy before turning a deep amber color as the water cooks away.
When large bubbles begin to appear, about 2 to 3 minutes, add the cinnamon.
Carefully whisk in the heavy cream. The caramel will bubble vigorously for a few seconds, so take your time.
Cook for another 3 minutes, then stir in the butter if using.
Add the grilled pineapple to the caramel sauce and gently toss until each piece is coated.
Serve warm on its own, over Vanilla Bean Ice Cream, or my childhood favorite, Dad's Coconut Ice Cream. If desired, finish with a sprinkle of flaky salt for a sweet and salty contrast.
Video
Notes
Frequently Asked Questions
Can I make grilled pineapple without an outdoor grill?
Yes. Place the pineapple under your oven’s broiler until lightly charred on both sides. You’ll still get excellent caramelization before tossing it in the caramel sauce.
Can I make the caramel darker?
Absolutely. Cook the sugar until it reaches your preferred shade of amber. A darker caramel develops a richer, slightly bittersweet flavor that pairs beautifully with sweet pineapple.
Do I have to add the butter?
No. The butter is optional and simply adds extra richness and shine to the finished caramel sauce.
What can I serve with grilled pineapple?
Grilled pineapple is delicious on its own, but it’s especially good served over vanilla bean ice cream or coconut ice cream. It also works beautifully alongside pound cake or grilled sponge cake.
Can I prepare this recipe ahead of time?
This recipe is best enjoyed warm, shortly after the pineapple is coated in the caramel sauce. Leftovers can be gently reheated before serving.
If you know Trinbago food culture, then you already know why I’m saying these Saltfish Buljol Saheena Bites may very well be one of the ultimate snacks or appetizers to have when friends and family are coming over for a proper lime. Taking two things we absolutely love in Trinidad and Tobago, a well-seasoned Saltfish Buljol and the comforting goodness of Saheena, this recipe brings both together in one wicked bite-sized treat that I know you’re going to enjoy.
Paired with a good Green Mango Chutney, some proper Mango Sour, or even the Peach Chutney I recently shared, this is the sort of thing you’ll have on heavy rotation all summer long when entertaining guests. Then again, even during those colder months when yuh indoors watching television and looking for something comforting, these hit differently served hot straight from the fryer.
As with the Saheena Bites recipe I shared previously, we’ll need to make a batter, but this time I’m adding some leftover saltfish buljol I had after making that Saltfish Buljol Pizza in the wood-fired oven a few days earlier. Packed with herbs, garlic, shallots, spicy peppers, and that lovely citrus brightness from fresh lime or lemon juice, the buljol gives these Saltfish Buljol Saheena Bites a unique personality.
And before anybody says it, no… this is NOT the typical saltfish fritters or accras we make throughout the Caribbean. Once yuh peek the ingredient list with the powder dhal, geera, sorfran, and spinach, you’ll understand exactly what I mean.
Ingredient Guide
Baby Spinach Fresh spinach forms the base of the saheena and gives the finished bites their soft interior and earthy flavor.
Saltfish Buljol This is where all the flavor comes in with salted cod, fresh herbs, garlic, peppers, citrus, and classic Caribbean seasoning.
Yellow Split Peas Flour In Trinidad and Tobago we call this powder dhal, and it is what gives traditional saheena its distinctive texture and nutty flavor.
All Purpose Flour Helps bind everything together while balancing the heavier split peas flour.
Salt Use lightly since the saltfish buljol already contributes some salt to the batter.
Black Pepper Brings gentle background heat and rounds out the seasoning.
Ground Roasted Cumin Better known as geera in Trinidad, this gives the batter that unmistakable earthy island flavor.
Yeast Helps aerate the batter so the bites fry up fluffy and light inside.
Turmeric What we call sorfran in Trinidad, this brings beautiful color and subtle earthy flavor.
Water Used to hydrate everything and bring the batter together.
Vegetable Oil Needed for frying until crispy, golden, and beautifully cooked through.
Shopping Made Easy
• Fresh baby spinach is easy to find at any grocery store produce section.
• Salted codfish is available at Caribbean grocery stores and most international supermarket aisles.
• Powder dhal can be found at Indian and West Indian grocery stores.
• Fresh geera is available in most Caribbean markets and gives better flavor when freshly ground.
• Sorfran, known internationally as turmeric, is widely available but Caribbean groceries usually carry stronger varieties.
• Scotch bonnet or hot peppers for making the saltfish buljol are easiest found in Caribbean produce markets.
Cooking Notes From The Kitchen
• Be mindful when adding salt because the saltfish buljol will already carry some natural saltiness.
• I always like mixing the dry ingredients first before adding water because everything distributes more evenly.
• Flour can be temperamental at times, so use the water amount as a guide and not an absolute rule.
• A thick batter is important because a runny batter will spread too much in the oil.
• Resting the batter allows the yeast enough time to activate and gives a lighter finished texture.
• I always prefer draining fried saheenas on a wire rack instead of paper towels to preserve crispness.
• Fry in batches so we do not crowd the pan and drop the oil temperature.
• These are best enjoyed warm while the exterior remains crisp and the inside stays soft and fluffy.
Saltfish Buljol Saheena Bites
A delicious Trinbago-inspired appetizer combining flavorful saltfish buljol with traditional saheena batter made with spinach, powder dhal, geera, and sorfran, fried until perfectly crisp and golden.
Course Appetizer, Caribbean Classics, Seafood & Fish, Snack, Street Food
Cuisine General Caribbean
Servings 40bites
Ingredients
3/4lbbaby spinachwashed and chopped
1cupsaltfish buljolprepared
3/4cupyellow split peas flourpowder dhal
1cupall purpose flour
1/2teaspoonsalt
1teaspoonblack pepper
1teaspoonground roasted cumingeera
1tablespoonyeast
3/4tablespoonturmericsorfran
1cupwateradjust as needed
2 to 3cupsvegetable oilfor frying
Instructions
In a large mixing bowl add the washed and chopped baby spinach.
To that add the prepared saltfish buljol, followed by the yellow split peas flour, what we say is powder dhal in Trinbago, along with the all purpose flour.
Add the salt, but be mindful that the saltfish buljol itself will already have elements of salt.
Now add the black pepper, ground roasted cumin or geera as we call it in Trinidad, the yeast, and the turmeric, which we refer to as sorfran in Trinidad and Tobago.
I like mixing everything together at this point as I find it allows all of the ingredients to combine properly before we start adding the water.
Start by adding roughly half of the water and mix well.
Continue adding the remaining water a little at a time until you have a thick batter. Since flour can be temperamental, depending on the brand and environment, you may need a bit more than one cup of water in total.
Once you have that thick batter, cover the bowl with a damp kitchen towel and allow the yeast time to activate.
About 40 minutes later set up your frying station. Have the batter ready, a wok with the vegetable oil (any pot or pan with high sides to prevent splattering onto the stove), and a wire rack placed over a cookie tray.
Yes, you can use paper towels instead, but I find that when hot fried saheenas sit on paper towels too long, they can become soggy and take away from that lovely crispy exterior.
On a medium flame the oil should be ready in about 5 minutes.
Using a tablespoon, scoop portions of the batter and gently place them into the hot oil.
Fry for about 4 to 6 minutes, flipping them as they cook so you get even color, crisp edges, and a beautiful golden exterior.
Work in batches so we do not crowd the pan and cause the oil temperature to drop too quickly.
Transfer the fried Saltfish Buljol Saheena Bites onto the wire rack so any excess oil drains properly. If you wanted to sprinkle on some sea salt as you remove them from the fryer, you may do so.
This batter should give you somewhere between 40 to 50 Saltfish Buljol Saheena Bites.
And may I suggest how imperative it is to serve these warm. The crispy edges with that moist, fluffy, perfectly seasoned center is a true delight.
Yes, these reheat beautifully in the air fryer and yes, you can keep the batter in the fridge for a few days before frying. Just remember to bring it back to room temperature first.
Video
Notes
Frequently Asked Questions
What makes Saltfish Buljol Saheena Bites different from saltfish fritters?
Unlike traditional fritters, this recipe uses spinach, powder dhal (yellow split peas flour), geera (ground roasted cumin), sorfran (turmeric), and yeast, giving it the distinct flavor and texture associated with Trinidad-style saheena.
Can I make the batter ahead of time?
Yes. The batter can stay refrigerated for a couple of days before frying. Allow it to return to room temperature before cooking.
What is powder dhal in Trinidad cooking?
Powder dhal is finely ground yellow split peas flour and is commonly used in Trinidad and Tobago, Guyana, and other Caribbean countries in recipes like saheena and pholourie.
Can I reheat leftover Saltfish Buljol Saheena Bites?
Absolutely. The best way is using an air fryer so the exterior crisps back up nicely. Do not reheat in the microwave as they will go limp and soggy in seconds.
What chutney pairs best with Saltfish Buljol Saheena Bites?
Green Mango Chutney, Mango Sour, and Peach Chutney all work beautifully and complement the savory saltfish filling. Or a simple Pineapple Peppersauce will give you a lovely balance of heat and fruitiness.
Stewed Oxtail is one of those deeply comforting dishes synonymous with the Caribbean, especially Jamaica, even though it’s enjoyed throughout the region and in the many places we now call home around the world. In preparing this Smoked Stewed Oxtail recipe, I leaned on a tip Chef Chaz Brown shared with me a few months back. Kiss the oxtail with a hint of smoke before the long, slow braising process and allow that subtle layer of wood-fired flavor to become part of the finished dish.
Definitely not the traditional way our Caribbean elders would prepare stewed oxtail; however, if you think back to cooking over an open wood fire or on a coal pot, technically, we’ve always done this. The smoke from those traditional fires unmistakably infused itself into the finished stewed oxtail all along; we just never thought of it in those terms.
What I love about this version is how the smoke settles deep into the rich gravy as the oxtail slowly cooks down for hours alongside thyme, pimento berries, garlic, scallions, and tomato. The result is incredibly tender meat falling away from the bone, layered with deep Caribbean flavor, subtle sweetness, and that unmistakable smoky finish that takes this dish to another level.
Oxtail The star of the dish, prized for its rich marbling and connective tissue which slowly breaks down during braising for tender, flavorful meat.
Lime or Lemon Traditionally used in Caribbean cooking to properly wash and cleanse meat before seasoning.
Sea Salt Essential for seasoning the meat throughout the cooking process and building flavor in every layer.
Black Pepper Adds warmth and subtle heat while helping season the oxtail before smoking.
Olive Oil Used to build the flavor base while sautéing the aromatics.
Onion Adds sweetness and depth as it cooks down and forms the foundation of the gravy.
Garlic Brings a deep savory aroma that develops beautifully during the slow braise.
Allspice Berries (Pimento) A classic Caribbean flavor element adding warm earthy notes unique to stewed oxtail.
Scallions Provide fresh aromatic flavor and help build the seasoning base.
Tomato Adds acidity, natural sweetness, and body to the finished gravy.
Habanero Pepper Adds optional heat while contributing fruity pepper flavor.
Bay Leaves Slowly release earthy aromatic depth during braising.
Thyme A foundational Caribbean herb bringing unmistakable herbal fragrance throughout the dish.
Ginger Adds subtle warmth and balances the richness of the oxtail.
Tomato Ketchup Adds sweetness, acidity, and helps round out the sauce.
Caribbean Browning Responsible for the deep rich color and slight caramel bitterness found in classic stewed oxtail.
Brown Sugar Helps balance acidity while adding depth to the finished gravy.
Beef Stock Builds the braising liquid and intensifies the savory backbone of the dish.
Water Used gradually during cooking to maintain proper braising consistency.
Parsley Added at the end for a bright herbal freshness that lifts the rich flavors.
Shopping Made Easy
• Ask your butcher for properly cut oxtail pieces with excess exterior fat already trimmed.
• Caribbean browning can usually be found at West Indian grocery stores or in the international aisle of larger supermarkets.
• Fresh thyme and scallions are essential for authentic Caribbean flavor and worth sourcing fresh whenever possible.
• Pimento berries may be labeled as whole allspice in regular grocery stores.
• If you do not have access to habanero peppers, Scotch Bonnet or any similar hot pepper will work well.
• For smoking, oak, pecan, or mesquite wood chips all provide excellent flavor.
Cooking Notes from the Kitchen
• Smoking the oxtail first adds an entirely new flavor dimension that slowly develops deeper during braising. Smoke longer, and the result will be a deeper lingering smoke undertone to the finished stewed oxtail.
• Do not oversalt early since the beef stock will contribute sodium as the liquid reduces.
• Stirring every thirty minutes helps prevent sticking and allows you to monitor the gravy consistency.
• Older oxtail can take considerably longer to become fork-tender (meaning cook longer), so patience is important.
• The thyme, pimento berries, and scallions release incredible aromatics as the gravy slowly reduces over time.
• You can personalize the finished gravy by reducing it further for a thicker sauce or adding water for a looser consistency.
Incredible Smoked Stewed Oxtail
A rich Caribbean-style Smoked Stewed Oxtail recipe where slowly smoked oxtail is braised low and slow in a deeply seasoned gravy packed with thyme, pimento, aromatics, and bold island flavor.
Trim off any excess fat from the oxtail pieces, then wash with cool water and the juice of the lime or lemon. As mentioned, you can also use white vinegar. Pat dry and season both sides with one third of the salt and black pepper.
Place the seasoned oxtail pieces onto a smoker and smoke for 2 1/2 to 3 hours, rotating or flipping at least once during the process. Oak, pecan, or mesquite wood will all give excellent results and gently perfume the meat with a subtle smoky flavor.
Heat the olive oil (use your fav oil) in a deep pan over a medium flame, then add the onion, garlic, remaining black pepper, scallions, and pimento berries. Turn the heat down to low and cook for about 5 minutes. This will soften everything and allow the aromatics to bloom while releasing their fragrant flavors into the oil.
Turn the heat back to medium and add the previously smoked oxtail pieces, followed by the tomato, browning, bay leaves, tomato ketchup, brown sugar, thyme, and habanero pepper.
You may use any spicy pepper you prefer or have on hand, as I feel this stewed oxtail benefits from a slight kick, however this remains completely optional. Be mindful that adding the seeds and white membrane of spicy peppers will increase the heat level.
Bring everything to a boil, add the remaining salt, then reduce to a gentle simmer.
During the slow cooking process, stir every 30 minutes or so and add water in small increments as needed, as the liquid will gradually reduce over time while the gravy deepens in flavor.
Depending on the age of the animal when butchered, the oxtail can take anywhere between 3 1/2 to 5 hours to become fork tender to the point where the meat is practically falling off the bone.
As the smoked stewed oxtail slowly braises, the thyme, garlic, pimento, and smoky notes begin layering together, creating the sort of deep savory aroma that tells you something special is happening in the pot.
Once the stewed oxtail reaches the tenderness you prefer, adjust the salt to your liking while keeping in mind that the beef stock already contributes sodium. At this point you can also personalize the consistency of the finished gravy. In my case I went for 4 hours.
Finish by adding the chopped parsley as you turn off the stove for a bright herbal finish. Remove the thyme sprigs, bay leaves, and if possible the pimento berries before serving.
Can I make Smoked Stewed Oxtail without a smoker?Yes. You can roast the oxtail over charcoal or use indirect grilling to introduce a similar smoky flavor before braising.Why does oxtail take so long to cook?Oxtail contains connective tissue and collagen that requires low and slow cooking to properly break down into tender gelatin-rich meat. The age of the animal when it was butchered also affects the length of time required to get it tender. Some butchers advertise this as ‘easy cook’ oxtail.Can I make this recipe less spicy?Absolutely. The habanero pepper is completely optional and can be omitted without affecting the overall flavor of the dish.What does Caribbean browning do in stewed oxtail?Caribbean browning adds the signature deep brown color and subtle caramelized bitterness associated with traditional Caribbean stewed meats.Can I make Stewed Oxtail ahead of time?Yes. In fact, stewed oxtail often tastes even better the following day as the flavors continue to deepen overnight. Make a bigger batch and freeze for those cold wintery nights when you want a comforting hug from a deep-flavoured dish that reminds you of warmer Caribbean days.
Drinks like this Guava Lemonade are deeply woven into Caribbean culture, where fresh fruits and citrus are transformed into bright, thirst-quenching juices that bring people together. Growing up in Trinidad and Tobago, there was always a jug of homemade juice waiting in the fridge, especially during the hotter months when the kitchen smelled of fresh-cut fruit and citrus oils. Mom always preferred making juice at home because she could control the amount of sugar, and honestly, nothing ever tasted better than a cold glass poured over ice after a long afternoon outdoors.
Over the years, I’ve shared several lemonade recipes inspired by that same Caribbean tradition, from my Refreshing Sorrel Lemonade and Rosemary Ginger Lemonade to my ode to Canada with Strawberry Apple Cider Lemonade and even the backyard favorite Big People Lemonade, spiked with rum for the adults. This Guava Lemonade continues that tradition with its own tropical personality and vibrant citrus flavor.
This Refreshing Caribbean Guava Lemonade combines the floral sweetness of ripe guava with the bold brightness of fresh lemons for a refreshing Caribbean-inspired summer drink. I borrowed a technique from the Brazilian limonada suíça method, where the entire lemon is blended instead of simply juiced, giving the drink a deeper citrus flavor and an aromatic complexity that instantly transports me back to childhood days in Guaracara. As the fruits macerate overnight with cinnamon and sugar, the fragrance becomes something truly special.
Served ice cold with fresh thyme bruised gently against the ice, this Guava Lemonade is fragrant, tropical, and incredibly refreshing for warm summer days.
Ingredient Guide
Guava Adds a rich tropical sweetness and floral aroma that gives the lemonade its signature Caribbean character.
Lemons Provide bright citrus acidity and a slightly bitter complexity from the peel when blended whole.
Cinnamon Stick Adds subtle warmth and depth that balances the tart citrus and sweet guava beautifully.
Sugar Sweetens the lemonade while helping draw out the juices during the maceration process.
Water Dilutes and balances the concentrated fruit puree into a smooth, refreshing drink.
Thyme Adds a delicate herbal note and fresh aroma when served over ice.
Shopping Made Easy
Look for ripe guavas that feel slightly soft and fragrant for the best flavor and sweetness.
Organic lemons work especially well in this recipe since the entire fruit, including the skin, is used.
Caribbean groceries often carry fresh or frozen guava year-round if they are difficult to find in standard supermarkets.
Fresh thyme is usually available in the produce section alongside mint and rosemary.
Use a true cinnamon stick instead of cassia if possible for a softer, more delicate flavor.
Cooking Notes from the Kitchen
Washing the lemons and guavas thoroughly is very important since the skins are blended into the drink.
Allowing the fruit mixture to macerate overnight creates a deeper tropical flavor and fuller aroma.
Stirring the fruit occasionally during the resting time helps release more natural juices.
Blending the lemons whole gives this Guava Lemonade a more vibrant citrus flavor than simply using lemon juice.
Straining the mixture twice creates a smoother, more refreshing finished drink.
This Guava Lemonade will appear slightly cloudy because the whole lemons and guava are blended instead of simply juiced, giving the drink a fuller body and richer flavor.
Bruising the thyme gently against the ice releases its oils and gives the lemonade a subtle herbal finish.
Refreshing Caribbean Guava Lemonade
This tropical Guava Lemonade combines ripe guava, fresh lemons, and warm cinnamon for a refreshing Caribbean summer drink. Made using a Brazilian-style limonada suíça technique, this homemade Guava Lemonade delivers bold citrus flavor with fragrant tropical sweetness.
Wash the lemons and guavas very well since the entire fruits, including the skins, will be used. Organic lemons work especially well for this recipe.
Remove the stems from the guavas and give them a rough chop.
Roughly chop the lemons and discard any visible seeds if desired.
Place the chopped lemons, guavas, sugar, and cinnamon stick into a non-reactive bowl or container. Mix well, cover, and place in the fridge overnight or for about 10 hours to macerate. Stir a few times during the process if possible to help release the fragrant juices.
Working in batches, place the fruit mixture into a blender with twice the amount of water and puree until smooth.
Strain the mixture to remove the seeds and pulp residue. As you open the blender, the deep tropical aroma of guava and citrus will fill the kitchen, instantly bringing me back to childhood days in Guaracara where homemade juices were part of everyday life.
Repeat the blending and straining process once more for an extra smooth and seed-free Guava Lemonade.
Chill thoroughly before serving. Give the Guava Lemonade a good shake or stir before pouring, as the natural fruit pulp will settle at the bottom over time. Unlike a typical clear lemonade, this version will have a slightly cloudy appearance from the blended guava and whole lemons, which is exactly what gives it that rich tropical body and flavor.
Serve over ice with fresh thyme sprigs. I like letting the thyme bruise gently against the ice so it releases its subtle herbal notes into the drink. Mint or lavender also work beautifully.
Cheers to a hydrated summer.
Video
Notes
Frequently Asked Questions
Can I juice the lemons instead of blending them whole?
Yes, but the flavor will be lighter and less aromatic. If juicing the lemons instead, I recommend doubling the amount used to maintain the bold citrus flavor.
Can I use frozen guava for Guava Lemonade?
Yes. Frozen guava works very well in this recipe and can usually be found in Caribbean, Latin, and Asian grocery stores. Allow it to thaw slightly before blending for the best texture and flavor.
Why is this Guava Lemonade cloudy?
Because the entire lemon is blended using a Brazilian-style limonada suíça technique, the drink naturally has a slightly cloudy appearance. That cloudiness comes from the fruit pulp and citrus oils, which also add incredible flavor and aroma.
Can I make Guava Lemonade ahead of time?
Absolutely. In fact, this Guava Lemonade tastes even better after chilling for several hours, allowing the flavors to develop fully. Yes, you can also add rum, vodka, or an orange liqueur to make the drink adult-like.
Can I use mint instead of thyme?
Yes. Mint adds a refreshing cooling effect while thyme brings a more subtle herbal finish. Lavender can also work nicely.
When life gets busy, and you still crave those comforting Caribbean flavors, this Easy Jamaican Rice and Peas comes together beautifully in about 25 minutes without sacrificing the soul of the dish. Traditionally, Jamaican rice and peas can take well over an hour as dried peas are simmered until tender before the rice is added, but over the years, I’ve learned there are smart shortcuts that still deliver the deep, familiar flavors we all grew up loving.
This Easy Jamaican Rice and Peas recipe uses canned red kidney beans, creamy coconut milk, fragrant thyme, pimento seeds, scallions, garlic, and Scotch bonnet pepper to recreate that authentic island taste in a fraction of the time. Pairing quick-cooking basmati rice with fully cooked beans makes this a perfect weeknight side dish when time is tight, but comfort food is calling.
Whether served with curry goat, jerk chicken, or classic brown stew chicken, this Easy Jamaican Rice and Peas recipe delivers warm island comfort with every fluffy spoonful.
Ingredient Guide
Butter or Oil Adds richness and helps build the flavor base for the dish.
Onion Creates a savory foundation and gives the rice depth and aroma.
Garlic Brings bold Caribbean flavor and enhances the overall savoriness.
Scallions Adds fresh onion flavor and a distinct island-style finish.
Allspice Berries (Pimento Seeds) Essential to authentic Jamaican rice and peas with warm earthy spice notes.
Thyme Infuses the rice with herbal fragrance and traditional Caribbean flavor.
Black Pepper Adds mild heat and balances the creamy coconut milk.
Salt Enhances every ingredient and ties the flavors together.
Red Kidney Beans Provides heartiness, color, and the classic “peas” component of the dish.
Water Helps cook the rice evenly while balancing the richness of the coconut milk.
Coconut Milk Gives the rice its signature creamy texture and rich island flavor.
Basmati Rice A quick-cooking rice that stays fluffy and shelly when cooked properly.
Shopping Made Easy
Most major grocery stores now carry canned red kidney beans and coconut milk in the international aisle.
Scotch bonnet peppers are easiest to find at Caribbean or West Indian grocery stores.
Pimento seeds may also be labeled as allspice berries depending on the store.
Fresh thyme and scallions are available year-round in most supermarkets.
Basmati rice works beautifully because it cooks quickly and stays grainy when steamed properly.
If you cannot find Scotch bonnet peppers, habanero peppers are the closest substitute.
Cooking Notes from the Kitchen
Using canned kidney beans cuts the cooking time dramatically while still giving you rich flavor.
Cooking the herbs and spices gently before adding liquid helps wake up the natural oils and fragrance.
The aroma from the thyme, pimento seeds, coconut milk, and scallions should instantly remind you of a Caribbean kitchen at dinnertime.
Floating the Scotch bonnet pepper whole gives flavor without making the rice overly spicy.
Basmati rice cooks quickly, but rinsing it first helps keep the grains separate and shelly.
The final steam with foil helps trap moisture and gives the rice that classic fluffy texture Caribbean people love.
Easy Jamaican Rice and Peas
A quick and flavorful Easy Jamaican Rice and Peas recipe made with coconut milk, kidney beans, thyme, and Scotch bonnet pepper in under 25 minutes. Perfect for busy weeknights when you want authentic Caribbean comfort food fast.
Heat the butter or oil in a deep pot over a medium flame. Add the onion and garlic and cook for 2 minutes.
Turn the heat down to medium-low and add the scallions, pimento seeds (allspice berries), thyme, black pepper, and salt. Cook for another 2 minutes. The flavors of the Caribbean will scream at you and remind you of those comforting days when mom or granny would be busy in the kitchen.
Add the kidney beans along with the liquid from the can, then pour in the water and coconut milk. Bring to a gentle simmer and cook for 5 minutes.
Add the washed basmati rice and stir well. Add the Scotch bonnet pepper. I explained in the video why I cut the pepper in half, along with a few other helpful tips to get the best flavor and texture from this Easy Jamaican Rice and Peas recipe. You may also float the pepper whole and remove it after cooking if you prefer a milder heat.
Bring back to a boil, reduce to a simmer, cover the pot, and cook for about 15 minutes.
Reduce the heat to as low as possible, or turn the stove off completely if using a cast iron or ceramic pot. Place a piece of foil over the pot and cover tightly. Allow it to steam for 4 to 5 minutes.
Fluff the rice gently to make it shelly and grainy before serving.
Serve warm with curry goat, jerk chicken, or classic brown stew chicken.
Video
Notes
Frequently Asked Questions
Can I use brown rice instead of basmati rice?
Yes, but brown rice will require a much longer cooking time and additional liquid. This quick version works best with white rice varieties that cook quickly.
Why is it called rice and peas if kidney beans are used?
In Jamaica and throughout much of the Caribbean, beans are commonly referred to as peas. Red kidney beans are the traditional choice for many Jamaican rice and peas recipes. Originally, dried pigeon peas, aka gungo peas, would be used in making Jamaican rice and peas.
Can I make Easy Jamaican Rice and Peas less spicy?
Absolutely. Float the Scotch bonnet pepper whole in the pot without cutting it. This allows the flavor to infuse without releasing too much heat.
Why is my rice sticky instead of shelly?
Rinsing the rice well before cooking and allowing it to steam at the end helps create the grainy (shelly in Jamaica), fluffy texture Caribbean-style rice and peas is known for. Avoid over-stirring the rice while cooking. When the grains of rice rub, they release starch, which can be a reason the finished rice and peas are sticky.
What peppers can I substitute for Scotch Bonnet pepper?
If you cannot source Scotch bonnet peppers, habanero peppers are the best substitute. Habaneros can be very spicy as well, but they also carry that fruity undertone, which works beautifully in Caribbean cooking and helps preserve the authentic flavor profile of Easy Jamaican Rice and Peas. For less heat, keep the pepper whole while cooking and remove it before serving.
My first encounter with smelts is not this curry smelts recipe, but rather smelts fried crisp with simple salt and black pepper seasoning. Early spring in Hamilton means going fishing for smelts in Lake Ontario with my previous wife’s grandfather (RIP PaPere). For this Caribbean fella, those chilly nights along the shoreline feel brutal. After hours of fishing with no luck one night, some Portuguese fishermen farther down from us shared fried smelts they caught the night before and packed along for dinner. That first bite has stayed with me ever since. It reminded me of home, and the ‘fry dry’ herrings mom would make and serve with Dhal and rice.
This curry smelts recipe goes into rotation every season after that. Seasoned in a rich Caribbean marinade, the smelts are fried crisp before being added to a luscious curry sauce and simmered until they absorb the divine curry gravy. The scent of roasted geera, curry powder, garlic, and onion cooking away fills the kitchen with the sort of warmth only true comfort food can bring.
Smelts Small delicate fish that fry up crisp while still absorbing the rich curry sauce beautifully.
Lime or lemon juice Traditionally used to wash and brighten the fish before seasoning.
Salt Helps season the smelts and balance the curry flavors.
Black pepper Adds mild heat and earthy depth to the marinade and curry sauce.
Caribbean green seasoning Brings fresh herbal flavor and authentic Caribbean character to the dish.
All-purpose flour Creates a light crust that helps the smelts fry crisp and golden.
Vegetable oil Used for frying the fish and building the curry base.
Onion Adds sweetness and body to the curry gravy.
Garlic Gives the dish savory depth and aroma.
Scotch bonnet pepper Adds Caribbean heat and fruity pepper flavor.
Anchar masala Contributes tangy roasted spice notes common in Caribbean curry dishes.
Ground roasted geera (cumin) Delivers deep earthy warmth and enhances the curry base.
Curry powder Forms the backbone of the curry gravy with bold island flavor.
Water Helps create the sauce while carrying the reserved marinade flavors into the curry.
Cilantro or coriander Freshens the finished dish with herbal brightness.
Shopping Made Easy
Smelts are usually available during spring at seafood markets near the Great Lakes region.
Caribbean green seasoning can be purchased bottled at many West Indian grocery stores.
Anchar masala and roasted geera are commonly found in Caribbean supermarkets.
Green scotch bonnet peppers offer a gentler heat and unique flavor compared to ripe peppers.
Fresh smelts should smell clean and have firm flesh with bright eyes.
Cooking Notes from the Kitchen
Frying the smelts before adding them to the curry helps them hold together while simmering.
Roasting the curry spices in oil helps release their natural aroma and flavor.
Using the reserved marinade water adds another layer of flavor to the curry sauce.
If you prefer a thinner curry sauce, add a bit more water near the end of cooking.
This curry smelts recipe pairs beautifully with hot sada roti or steamed rice.
Curry Smelts Recipe
This curry smelts recipe features crispy fried smelts simmered in a rich Caribbean curry gravy with roasted geera, garlic, onion, and bold island spices. A comforting seafood curry perfect with rice or hot Sada roti.
Wash the smelts with the juice of the lime or lemon and rinse with cool water. Drain well.
Season the smelts with the salt, half of the black pepper, and the Caribbean green seasoning. Mix well to fully coat the fish .
Prepare your frying station with the flour in a bowl, a paper towel-lined plate, and a wok or deep pan with vegetable oil heated for frying.
Dust the seasoned smelts lightly in the flour and fry for 5 to 7 minutes until golden and crisp. As they fry, the kitchen will immediately remind you why simple seafood dishes are often the most satisfying. Drain and set aside.
Pour the water into the same bowl used to season the smelts and reserve, so none of that flavor goes to waste.
Once all the smelts are fried, heat the remaining vegetable oil in a saucepan on medium heat. Add the onion, garlic, and scotch bonnet pepper and cook for 1 minute until fragrant.
Add the roasted geera, anchar masala, remaining black pepper, and curry powder. Reduce the heat to low and cook for about 4 minutes, stirring occasionally to toast the spices evenly and release their aroma. The scent of the spices cooking away will perfume the entire kitchen with that unmistakable Caribbean warmth.
Add the reserved water (with rememnts of marinade) to the pot and bring the heat back up to medium-high. Allow the curry sauce to reduce by about 25 % and deepen in color and flavor.
Add the fried smelts back to the pan and spoon the curry sauce over them to coat evenly. Simmer for 3 to 4 minutes until the sauce thickens and the smelts absorb that rich Caribbean curry goodness. If the sauce becomes too thick, add a bit more water.
Taste and adjust the salt to your liking. Finish with the chopped cilantro or coriander and serve warm with coconut rice or hot sada roti for the full experience. Were I still based in Trinidad and Tobago, I'd use chopped Chadon Beni (culantro) instead of the cilantro.
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Notes
Frequently Asked Questions
What are smelts and how do they taste?
Smelts are small oily fish with delicate flesh and a mild flavor. When fried, they become wonderfully crisp while still staying tender enough to absorb rich curry sauces.
Can I use another fish instead of smelts?
Yes. Small sardines, anchovies, or whitebait can work well in this curry smelts recipe. Cooking times may vary depending on the size of the fish.
Why fry the smelts before adding them to the curry?
Frying the smelts first helps them maintain their shape and texture while simmering in the curry sauce. It also adds another layer of flavor.
Is scotch bonnet pepper necessary?
Scotch bonnet pepper gives the dish authentic Caribbean heat and flavor, but you can substitute any spicy pepper you prefer and use as much or as little as you can handle.
What is the best way to serve curry smelts?
Curry smelts are excellent served with steamed rice or hot sada roti for soaking up the rich curry gravy.
Haitian Pineapple Jam is one of those recipes that surprised me the more I explored it. While I wasn’t familiar with Haitian Pineapple Jam at first, after much research and guidance from my Haitian friends, I learned that not everyone with a Haitian background grew up with this exact version. What stood out to me is just how closely it aligns with the traditional Caribbean Pineapple Jam I shared a few years back. There are also clear connections to other beloved Caribbean preserves, such as Sour Cherry Jam, traditional Pommecythere (June plum or golden apple) Jam, and even the bold, spicy Scotch Bonnet Tomato Jam we enjoy across the islands.
What I love about this Haitian Pineapple Jam is how simple ingredients come together to create deep, rich flavor with a beautiful balance of sweetness, spice, and citrus brightness. The technique is straightforward, and with a bit of patience during the maceration process, you’re rewarded with a jam that has both texture and character. This is a full-flavor, full-batch recipe that stores well and delivers that authentic Caribbean preserve experience right from your kitchen.
Ingredient Guide
Pineapple Provides the base of the jam with natural sweetness, acidity, and fiber for texture. Nutmeg Adds warm, earthy spice that complements the tropical fruit. Cinnamon Brings depth and a subtle sweetness to round out the flavor profile. Sea salt Enhances all the flavors and balances the sweetness. Vanilla extract Adds aromatic sweetness and smooths the overall taste. Mixed essence A Caribbean flavoring blend that layers vanilla, almond, and floral notes for complexity. Sugar Acts as both a sweetener and preservative while helping achieve the jam consistency. Lime Provides acidity to balance the sweetness and brighten the jam with citrus notes.
Shopping Made Easy
Look for a fully ripe pineapple with a fragrant smell and slight softness at the base.
Mixed essence can be found in Caribbean or West Indian grocery stores and some international aisles.
Use fresh whole spices when possible for better flavor, especially nutmeg.
Choose a fresh lime with smooth skin for maximum juice yield.
Standard white granulated sugar works best for consistency and preservation.
Cooking Notes from the Kitchen
Keeping the pineapple core adds extra texture as it breaks down during cooking.
Macerating the mixture helps draw out natural juices and deepens flavor before cooking.
A stick blender gives better control over the final texture compared to a standard blender.
The jam should remain slightly chunky for a more traditional Caribbean finish.
Be cautious when blending hot jam as the sugar retains high heat.
Easy Haitian Pineapple Jam
A rich and flavorful Caribbean-style pineapple jam made with warm spices, citrus, and traditional essence for a balanced, slightly chunky preserve.
Peel the pineapple, rinse it with water, and allow it to drain. Cut into cubes, and unlike other pineapple recipes I’ve shared, keep the core as it will cook down and add additional texture to the finished Haitian Pineapple Jam.
Dice the pineapple into very small pieces.
In the same pot you will be using to cook the jam, add the pineapple, nutmeg, salt, vanilla extract, mixed essence, sugar, two one-inch pieces of lime zest, and the juice of the lime. Stir well to combine.
Allow the mixture to macerate for 4 hours or overnight for best results. If storing longer, use a non-reactive container and refrigerate.
After the maceration process, the mixture will release a significant amount of natural juice.
Place the pot on a medium-high flame and bring to a boil. Reduce to a rolling boil and simmer, cooking for 40 minutes, stirring often during this time. As the jam cooks and the sugars concentrate, it will become very hot and can splatter, so be mindful and avoid getting burned. You’ll notice it starting to thicken and slightly coat the back of a spoon when it’s close to ready.
Carefully pour the hot mixture into a blender or food processor and pulse. Alternatively, use a stick blender for better control over texture. Keep in mind that the jam will still be extremely hot at this stage due to the cooked sugar, so use caution when blending. The goal is a slightly chunky consistency. If too thick to blend, add 1/4 cup water to assist.
Allow to cool and store in a sterilized glass container in the refrigerator for up to 5 months.
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Notes
Frequently Asked Questions
How is Haitian Pineapple Jam different from regular pineapple jam? Haitian Pineapple Jam uses warm spices and mixed essence, giving it a deeper, more aromatic Caribbean flavor compared to simpler versions.What can I use instead of mixed essence? You can substitute with a blend of vanilla extract and a drop of almond extract, though the flavor will not be the same.Do I have to keep the pineapple core? No, but keeping it adds texture as it softens during cooking, which is traditional in many Caribbean jams.Can I reduce the sugar in this pineapple jam recipe? Reducing sugar will affect both the texture and preservation. The jam may be looser and have a shorter shelf life.Why is maceration important in this recipe? Maceration helps release natural juices and allows the flavors to develop before cooking, resulting in a richer final jam.
Incredible Fiery Pepper Fries is one of those bold, unforgettable dishes that truly captures the spirit of Trinidad and Tobago. From the feedback I’ve received on Instagram, it’s clear that pepper fries aren’t widely known across the Caribbean, and even within the diaspora, many people are just discovering them. But in Trinidad, this is a well-loved staple, especially as a “cutter” served alongside an adult beverage at a rum shop.
I still remember my first experience having pepper fries while visiting the food hub at “the cross” (Cross Crossing in San Fernando). The heat of the night wrapped around you, thick and humid, as vendors worked over blazing stoves. The instant sliced scotch bonnet peppers hit the hot oil, the air filled with a sharp, fiery scent that stung your eyes and gripped your throat. It wasn’t subtle. It was loud, intense, and almost overwhelming, the kind of heat that made you pause, cough, and then lean right back in because you knew something special was happening in that pan.
Traditionally made with frozen crinkle-cut fries, these pepper fries are tossed in a vibrant, fiery blend of aromatics and peppers that cling to every edge and crevice. While they’re often enjoyed as a late-night snack or with an adult beverage, they can just as easily be paired with refreshing virgin drinks like a tropical fruit punch or a pineapple strawberry juice during the summer months.
Ingredient Guide
Frozen crinkle fries provide the crispy base and are ideal for holding onto the spicy coating. Vegetable oil helps sauté the aromatics and carries the flavor of the peppers throughout the dish. Onion adds sweetness and body, balancing the intense heat. Garlic brings a deep, savory aroma that builds the flavor foundation. Scotch bonnet peppers deliver the signature fiery heat and unmistakable Caribbean character. Bell peppers contribute color, mild sweetness, and texture contrast. Scallions add a fresh, slightly sharp finish to the dish. Salt enhances and balances all the flavors. Black pepper adds an extra layer of heat with a coarse bite. Parmesan cheese provides a savory, slightly nutty finish and is a personal twist on the traditional version.
Shopping Made Easy
Frozen crinkle fries can be found in the frozen foods section of most supermarkets.
Scotch bonnet peppers are best sourced from Caribbean or international grocery stores.
Bell peppers and onions are widely available in the produce section of any grocery store.
Parmesan cheese can be purchased pre-grated or in blocks for fresh grating.
Scallions and garlic are standard ingredients found in most markets.
Cooking Notes from the Kitchen
The heat level of this dish depends entirely on the peppers you use and how much you add. Adjust to your tolerance.
Proper ventilation is important when cooking with scotch bonnet peppers, as the fumes can be intense and lingering.
Oven-baking the fries is a lighter alternative to deep frying and still gives great texture.
Tossing the fries thoroughly ensures every piece is coated with the pepper mixture.
Adding the parmesan at the end preserves its flavor and gives a subtle finish to the heat.
Incredible Fiery Pepper Fries
A bold Trinidad-style pepper fries recipe made with crispy fries tossed in a fiery scotch bonnet pepper base, delivering intense heat, aroma, and street-food flavor in every bite.
Cook the crinkle fries according to the package instructions. Traditionally in Trinidad and Tobago, this is made with deep-fried French fries, however to make the dish slightly healthier, I opted to oven-bake the fries. Thus only using a tablespoon of oil for the entire dish.
Heat the vegetable oil in a wok or wide pan over medium heat.
Add the onion, bell peppers, scotch bonnet peppers, garlic, and scallions. Stir well and cook for about 3 minutes. Ensure your kitchen is well ventilated as the pepper fumes will be strong and can irritate your eyes and throat. In the video below you’ll catch me choking with the intense scent of the scotch bonnet peppers being tossed in the hot oil.
Add the salt and black pepper, then toss to coat everything evenly. Cook for another minute.
Add the pre-cooked fries to the pan and toss thoroughly to coat them with the spicy pepper mixture.
Cook for 3 to 4 minutes until the fries are heated through and infused with the pepper heat.
Turn off the heat and sprinkle the grated Parmesan cheese over the fries. Toss gently and serve warm.
Video
Notes
Frequently Asked Questions
What are pepper fries?
Pepper fries are a Trinbagonian street food made by tossing fried potatoes in a spicy mixture of peppers, onions, and seasonings, commonly served as a cutter with an adult beverage.
Can I use other peppers instead of scotch bonnet?
Yes, you can substitute with habanero or any hot pepper available to you. The flavor will vary slightly, but the heat level can still be adjusted to your preference.
Are pepper fries popular across the Caribbean?
While pepper fries are very popular in Trinidad and Tobago, they are not widely known across many other Caribbean islands, which often surprises people discovering the dish for the first time.
Can I make pepper fries with fresh potatoes?
Yes, you can use fresh-cut potatoes instead of frozen fries. Just ensure they are cooked until crisp before tossing with the pepper mixture.
How do I reduce the heat in pepper fries?
You can reduce the number of hot peppers used or remove the seeds and white membrane before cooking. Adding more bell peppers can also help balance the heat.
There’s something deeply comforting about a pot of Easy & Foolproof Caribbean Stewed Turkey Wings bubbling away on the stove, filling the kitchen with that rich, savory aroma we all know and love. I know firsthand that many people struggle with making authentic Caribbean-style stew (aka brown stew), especially when it comes to caramelizing sugar for that deep color and signature flavor. It can be intimidating and, if not done right, unforgiving.
I grew up mastering the traditional method of adding brown sugar to hot oil until it melts, froths, and turns deep amber before the seasoned meat goes in. But I also understand that this technique isn’t for everyone. I still remember watching my mom in the kitchen, mesmerized by the sound of seasoned meat hitting that hot caramelized base, followed by a burst of smoke and that unmistakable aroma that wrapped around you. Growing up Caribbean is truly a full sensory experience.
With this version of stewed turkey wings, I’m keeping all the bold flavors while removing the stress. This is a foolproof approach where failure is not an option, giving you that same rich, comforting result without the worry.
If you recall, I shared the traditional Caribbean stewed turkey wings a few years back; in that recipe, we followed traditions passed down to us from our ancestors.
Ingredient Guide
Turkey wings These are the star of the dish and become tender and flavorful as they slowly stew.
Lime or lemon Used to wash the wings and help remove any raw scent while brightening the flavor.
Salt Essential for seasoning and enhancing the overall taste.
Black pepper Adds a mild heat and depth.
Soy sauce Brings a rich umami element to the dish.
All-purpose seasoning Builds a balanced Caribbean flavor base.
Scallions Adds freshness and a light onion note.
Tomato ketchup Contributes a subtle sweetness and tang.
Caribbean green seasoning A key blend of herbs and aromatics used throughout Caribbean cooking.
Onion Adds natural sweetness and body to the stew.
Allspice berries Gives that warm, signature Caribbean flavor.
Browning Provides deep color and richness without caramelizing sugar.
Vegetable oil Helps develop flavor at the start of cooking.
Bell peppers Adds color, sweetness, and texture.
Ginger Adds a gentle warmth and aromatic layer.
Bay leaves Infuses a subtle herbal depth.
Habanero pepper Adds heat and a fruity Caribbean kick when used.
Carrot Adds a natural sweetness and texture.
Water Forms the base of the gravy and helps tenderize the meat.
Parsley Adds freshness to finish the dish.
Shopping Made Easy
Turkey wings can be found at most grocery stores or Caribbean meat shops and are sometimes pre-cut.
Browning sauce is available in Caribbean markets or the international aisle of supermarkets.
Caribbean green seasoning can be purchased or made fresh at home.
Allspice berries may be labeled as pimento in stores.
Habanero peppers are widely available in most produce sections.
Cooking Notes from the Kitchen
This recipe avoids caramelizing sugar, making it much more forgiving for home cooks.
Marinating overnight will always give a deeper flavor.
Shake off excess marinade before searing to allow the wings to develop color.
Keeping the habanero whole allows you to control the level of heat.
The gravy will thicken as it cools, so keep that in mind when finishing.
Easy & Foolproof Caribbean Stewed Turkey Wings
A rich and savory stewed turkey wings recipe with authentic Caribbean flavor made simple without caramelizing sugar, delivering consistent and foolproof results every time.
Course Caribbean Classics, Easy Caribbean Recipes, Main Dishes, Sunday Dinners
Cuisine General Caribbean
Servings 6
Ingredients
4 1/2lbsturkey wingsseparated
1lime or lemonjuiced
3/4tablespoonsaltadjust
3/4teaspoonblack pepper
1 1/2tablespoonsoy sauce
1tablespoonall-purpose seasoning
2scallionschopped
2tablespoonstomato ketchupdivided
1 1/2tablespoonCaribbean green seasoning
1medium onionsliced
6-8allspice berriesaka pimento seeds
1 1/2tablespoonbrowningCaribbean style
2tablespoonvegetable oil
2cupsbell pepperassorted, chopped
3slicesginger
2bay leaves
1small habanero pepperoptional
1medium carrotsliced
2 1/2 to 3cupswateradjust
3tablespoonsparsleychopped
Instructions
Split the turkey wings into drummettes and flats, and discard the wing tips or save them for making stock. Wash with the juice of a lime or lemon and cool water. Alternatively, you can use white vinegar and water. Drain.
Season with salt, black pepper, soy sauce, all-purpose seasoning, scallions, 1 tablespoon tomato ketchup, green seasoning, onion, allspice berries, and browning.
Marinate for two hours or overnight for best results, as the marinade will penetrate deeper. Remove from the fridge about 30 minutes prior to cooking.
Heat the oil in a deep solid pot and add the seasoned wings, shaking off the marinade and reserving it. Stir and cook on medium heat for about 6–10 minutes, allowing a slight color to develop.
Add 2 1/2 cups water to the same bowl with the leftover marinade and stir to pick up everything. Set aside.
Add the bell peppers, ginger, bay leaves, habanero pepper (keep whole and remove later or burst it to release its heat, that Caribbean sunshine), and carrot. Stir well and cook for another 2–3 minutes.
Add the water along with the marinade and the remaining ketchup, then bring to a boil by raising the heat.
Reduce to a simmer and cook for about 1 hour with the lid slightly ajar. Add more water if necessary.
Taste and adjust the salt to your liking. If you didn’t break the habanero pepper, now would be a good time to remove it.
Decide if the gravy consistency is to your liking, keeping in mind it will thicken further as it cools and with the residual heat of the pot. Top with parsley and serve with coconut rice or classic Jamaican rice and peas.
Video
Notes
Frequently Asked Questions
How do I make stewed turkey wings without caramelizing sugar?Using browning sauce gives you that deep color and flavor without needing to caramelize sugar, making the process much easier. Soy sauce also aids in the colour and flavour development.Can I substitute turkey wings with another meat?Yes, chicken or other cuts of turkey can be used, though cooking times may vary. Beef, Oxtail, Goat, and Pork also work, but require longer cooking times.How spicy is this dish?The heat depends on the habanero pepper. Keeping it whole gives mild heat, while breaking it releases more spice. Feel free to use any spicy pepper in the amounts you and your family can tolerate.Can I make this dish ahead of time?Yes, it actually tastes better the next day as the flavors develop further.Why does the gravy thicken after cooking?The sauce continues to thicken as it cools due to residual heat and natural reduction.
Crispy Fried Chicken Wonton is part of both the bar or “rum shop” scene as well as an appetizer at many Chinese restaurants in Trinidad and Tobago. This fried chicken wonton recipe brings that familiar Trinbago flavor right into your kitchen, with crispy golden parcels packed with seasoned chicken and fried until perfectly crunchy.
As I mentioned when I shared the shrimp wonton recipe, this is also a snack we make and enjoy during family gatherings or on evenings when you’re craving a quick fried bite. At local bars throughout Trinbago, these crispy wontons are usually made with shrimp, pork, or a combination of both, and served with a quick dipping sauce of soy sauce, ketchup, and peppersauce. Known lovingly by patrons as ‘cutters’. While this chicken version of fried chicken wonton can be served with that same sauce, in my home, we usually opt for plum sauce.
As I explain in the video below, the folding process may sound a bit confusing at first, but it’s very simple once you see it done. Make them ahead, fry in batches, and you’ll have a snack that’s crispy, flavorful, and truly satisfying.
Ingredient Guide
Light soy sauce Adds saltiness and depth to properly season the chicken filling. Sesame oil Brings a rich, nutty aroma that enhances the overall flavor. Grated ginger Provides freshness and a subtle heat that balances the richness. Oyster sauce Contributes a savory, slightly sweet umami base. Chinese cooking wine Helps tenderize the chicken while adding complexity. Chili crisp Adds gentle heat and a slightly smoky flavor. Scallion Gives a mild onion flavor and freshness to the filling. Ground chicken The main protein, light and able to absorb all the seasoning. Wonton wrappers Used to create the signature crispy outer shell. Water Helps seal the wontons securely during folding. Vegetable oil Needed for frying to achieve a golden, crisp finish.
Shopping Made Easy
Most sauces, like soy sauce, oyster sauce, and sesame oil, are available in major supermarkets.
Chinese cooking wine and chili crisp are easier to find in Asian grocery stores.
Wonton wrappers are usually located in the refrigerated section.
Ground chicken is widely available or can be freshly prepared by your butcher.
Fresh ginger and scallions are standard produce items in most stores.
Cooking Notes from the Kitchen
Mixing the marinade first allows all the flavors to combine evenly before adding the chicken.
I don’t add extra salt as the sauces provide enough seasoning, but you can adjust to your liking.
Make all the wontons before frying since they cook very quickly.
Always drain on a wire rack to maintain that crisp texture.
The filling can be frozen (up to 6 weeks) and used later with excellent results.
Crispy Fried Chicken Wonton
A crispy fried chicken wonton recipe inspired by Trinidad and Tobago’s rum shop and Chinese restaurant culture, featuring seasoned chicken wrapped and fried until golden and crunchy.
In a bowl combine the soy sauce, sesame oil, grated ginger, oyster sauce, Chinese cooking wine, chili crisp for a bit of heat and smoky flavor, and the chopped scallion. I find that by mixing the marinade in advance allows all the wonderful flavors to combine nicely.
Pour this marinade over the ground chicken and stir to combine. Set aside to marinate for 10–15 minutes. As explained in the video below, I didn’t add any salt as the sodium from all the sauces did the job for me, but you can add about 1/4 teaspoon if you wanted. Additionally, 1/2 teaspoon of white pepper can be added.
It’s now time to prepare the little packages, called wontons for frying. I like making them all before I start frying as they cook very fast. Take a wonton wrapper and wet 2 sides with water (on your fingers), then place about 1 teaspoon of the chicken mix in the center.
Now press the air out as you seal it and close by folding the dry corners over the wet corners. You’ll be left with a filled triangle package. Wet one of the outer corners with water and pull the other corner to touch, overlap and stick. Sounds a bit confusing, but you can watch the video below to see how simple this is.
The filling will be enough for about 50 chicken wontons. I did 25 and froze the remaining filling for another day. It will keep for at least 6 weeks in the freezer. Then thaw and use when you're ready to make a new batch of crispy fried chicken wonton.
Set up your frying station with the wrapped wontons, a wok or any pot with high sides filled with the oil for frying and a tray with a wire rack. I'd recommend not draining on paper towels as the steam created can make the fried wontons go soggy.
Heat the veg oil or whatever oil you prefer frying these chicken wontons with to 350–375 F and fry in two batches. It will take 4–6 minutes to get golden brown and have the filling cooked perfectly. I’d recommend flipping them after 3 minutes to ensure both sides get that lovely golden colour from being fried perfectly.
While this recipe is for making crispy fried chicken wonton these can also be added to a simmering pot of chicken stock with a slice of ginger, chopped scallions, soy sauce and garlic, for an amazing chicken wonton soup.
Serve hot and enjoy with some adult beverages.
Video
Notes
Frequently Asked Questions
How do I keep fried chicken wonton crispy after frying?Place them on a wire rack instead of paper towels so steam can escape and the wontons stay crisp.Can I substitute the filling in fried chicken wonton?Yes, shrimp, pork, or a combination are traditional options used in Trinidad and Tobago.What sauce goes best with fried chicken wonton?A mix of soy sauce, ketchup, and pepper sauce is traditional, while plum sauce is a popular alternative.Can I freeze fried chicken wonton?Yes, both the filling and assembled wontons can be frozen and used later.Can I turn this into soup?Yes, add them to chicken stock with ginger, garlic, scallions, and soy sauce for a flavorful wonton soup.
If you’d ask me what my favorite meal was growing up in Trinidad and Tobago, without hesitation, I’d say Curry Aloo (Vegan Curry Potatoes) with Sada Roti. This simple, comforting dish carries deep memories for me, especially those Saturday mornings when mommy would make it and we finally had the time to sit back and enjoy it. Weekdays were always a rush, leaving home just as the sun was coming up to head into the city for school, so this dish became something I truly looked forward to.
What makes this curry potato recipe special is not just the flavor, but the experience. From the way the curry blooms in the pot to how the potatoes transform as they cook, it’s a true expression of Caribbean home cooking and comfort.
Ingredient Guide
Olive oil Creates the base for sautéing and helps develop the curry flavors evenly. Onion Adds sweetness and builds the foundational flavor of the dish. Garlic Brings a bold, aromatic depth essential in Caribbean cooking. Scotch bonnet pepper Adds signature Caribbean heat and a subtle fruity note. Black pepper Enhances the spice profile with gentle warmth. Ground roasted geera (cumin) Delivers a nutty, earthy aroma that defines curry aloo. Caribbean green seasoning Layers in fresh herbs and boosts overall flavor. Curry powder Provides the core color, aroma, and signature taste. Potatoes The star ingredient, giving both body and texture to the dish. Salt Balances and enhances all the flavors. Water Allows the potatoes to cook and forms the gravy. Anchar masala Adds a finishing touch of tangy, spiced complexity.
Shopping Made Easy
Choose a Caribbean curry powder with a Madras blend for the most authentic flavor.
Caribbean green seasoning is available in West Indian grocery stores or pre-made in jars.
Scotch bonnet peppers can be found in Caribbean or Latin markets, with habanero as a substitute.
Look for roasted geera or roasted cumin in specialty spice sections.
Anchar masala is typically stocked in Caribbean grocery stores.
Cooking Notes from the Kitchen
Cooking the curry powder until it darkens and clumps ensures a deep, rich flavor without bitterness.
Keeping the heat low when building the base prevents burning the spices and aromatics.
Cutting the potatoes into mixed sizes allows some to dissolve and naturally thicken the gravy.
A rolling boil helps cook the potatoes evenly while reducing the liquid into a rich sauce.
Adjusting the gravy toward the end lets you tailor it perfectly for roti or rice.
Curry Aloo (Vegan Curry Potatoes) – A Vegetarian Delight
A comforting Trinbagonian curry aloo made with tender potatoes, Caribbean spices, and a rich gravy, perfect for a classic vegan curry potatoes meal.
Heat the olive oil (use your fav oil) on a medium to low flame in a wide pan. Add the diced onion and smashed garlic, reduce the heat to low, and cook for two minutes.
Add the scotch bonnet pepper if using, along with the ground roasted geera, Caribbean green seasoning, and black pepper. Cook on low heat for 2 to 3 minutes.
Add the curry powder, stir well, and cook until it darkens, starts clumping, and becomes fragrant.
Turn the heat up to medium high and add the potatoes, cut into large and small pieces. The immediate sizzle from the remnants of water from washing the peeled potatoes is like music to my ears, followed quickly by the rich curry scent which follows.
Coat well with the curry base, then add 4 cups of water and the anchar masala. Bring to a boil, then reduce to a rolling boil and cook until the potatoes are tender and falling apart.
After about 20 minutes, taste and adjust the salt to your liking, then decide if the sauce or gravy consistency is where you’d like it. Keep in mind that this curry aloo will naturally thicken as it cools.
Cook for an additional 5 minutes until the desired texture is achieved, allowing some potatoes to melt down and thicken the sauce while the larger pieces hold their shape. Use the back of your spoon to crush bigger pieces of potato is the sauce its overly watery.
Finish with chopped cilantro to give it a kiss of herbal notes at the end. Were I based in Trinidad and Tobago, I'd use Chadon Beni (culantro)
Video
Notes
Frequently Asked Questions.
What makes curry aloo different from other curry potatoes? The use of roasted geera, Caribbean curry powder, and anchar masala gives curry aloo its distinct Trinbagonian flavour.How do I get the perfect texture for curry potatoes? Cut the potatoes into mixed sizes so some break down and thicken the sauce while others remain intact.Can I make curry aloo without scotch bonnet pepper? Yes, the pepper is optional and can be adjusted based on your heat preference. An excellent replacement is a Habanero pepper – the lovely fruity flavour with the fiery kick is just wonderful in curry dishes.Is curry aloo traditionally vegan? Yes, it is naturally vegan and relies on spices and aromatics for flavour.What should I serve with curry aloo? It pairs best with sada roti, but can also be enjoyed with other types of roti or as a side to steamed or boiled rice.
Caribbean Curry Chicken: Bunjay Style is one of those traditional dishes that truly captures the depth and character of island cooking, yet it’s slowly fading from many of our tables as more people lean toward curry chicken with gravy or sauce. This version is all about the bunjay technique, what we call “fry-down” in Trinidad and Tobago, and bunjal as it’s known in Guyana. In Guyana, this same method is referred to as bunjal, where the curry is cooked down until dry and intensely concentrated. It’s a method where a strong, fragrant curry base is developed, and smaller pieces of bone-in chicken are cooked on a high heat without adding liquid, allowing the natural juices and spices to create a rich, flavorful coating.
Growing up in Guaracara, Trinidad, I don’t recall my mom making this dish for us, but her aunt, who lived next door, certainly did. On those special Sunday mornings, when her children would be visiting, there was always curry aloo, dhalpuri roti, and this bunjay curry chicken. We were always included in the dining, and to this day, that aroma of curry toasting in oil takes me right back to those moments.
Whether you call it bunjay in Trinidad or bunjal in Guyana, this Caribbean Curry Chicken is about honoring that tradition, where the finished dish is dry, deeply spiced, and allows both the chicken and the technique to shine.
Ingredient Guide
Chicken legs Provides rich flavor from the bone and skin, which is essential for the oils and depth needed in a proper bunjay or bunjal. Lime or lemon Used in the traditional washing process, part of Caribbean cooking heritage. Salt Essential for seasoning and enhancing all the flavors. Black pepper Adds a mild heat and balance. Curry powder The main flavor base, giving color, aroma, and signature Caribbean taste. Caribbean green seasoning A blend of herbs that builds foundational flavor. Vegetable oil Needed to properly toast the curry and spices. Onion Adds sweetness and body to the base. Garlic Brings depth and savory richness. Scotch bonnet pepper Adds heat and a fruity Caribbean flavor profile. Turmeric Enhances color and adds earthy notes. Ground roasted geera Adds a nutty, toasted cumin flavor typical in Trinidad curries. Anchar masala Brings tangy, spiced complexity unique to Caribbean curry dishes. Water Helps bring the curry base together before it cooks down. Tomato Adds slight acidity and richness. Cilantro Used at the end for freshness and brightness.
Shopping Made Easy
You can find most ingredients at major supermarkets, especially the chicken, onion, garlic, and herbs.
Caribbean green seasoning is available at Caribbean markets or can be made at home.
Look for Caribbean-style curry powder for the most authentic result.
Scotch bonnet peppers are best sourced from Caribbean or international grocery stores.
Anchar masala and roasted geera (cumin) are typically found in West Indian grocery shops.
Cooking Notes from the Kitchen
Washing chicken with lime or lemon is a traditional step rooted in Caribbean cooking practices.
Bone-in, skin-on chicken is key to developing the oils needed in a dry curry.
The bunjay or bunjal method depends on managing heat to build flavor without burning.
The scent and sound of the curry toasting are important indicators of proper technique.
This dish should finish dry, with no visible sauce or gravy.
Caribbean Curry Chicken: Bunjay Style
A traditional Caribbean Curry Chicken using the bunjay method, also known as bunjal in Guyana, a dry curry technique that builds deep flavor without added liquid.
IMPORTANT! As part of the heritage of Caribbean cooking, we wash meats with the juice of a lime or lemon and cool water. If you're not comfortable doing so due to meat handling regulations, may I suggest you skip that part.
For best results, please use bone-in chicken like the thigh or drumsticks. Leave the skin on as well, as I explain why in the video below.
Season with the salt, black pepper, green seasoning, and 1 tablespoon of curry powder. Mix well and allow to marinate for at least 2 hours.
Heat the oil in a wide pan on a medium flame and add the onion, garlic, and scotch bonnet pepper. Cook for 2–3 minutes, then add the turmeric (we say sorfran), geera (cumin), anchar masala (I’m not a fan of garam masala, but you may use that instead), and the remaining curry powder. Your senses will be captivated with the sizzle of the spices toasting in the hot oil, and the fragrance will immediately take you back to the islands, with fond memories of those Sunday mornings when the village would have that comforting scent of curry in the air.
Cook for 3 minutes, then add the tomato and 2 tablespoons of water, and burn off any liquid. The addition of the grated tomato will add a balance of acid notes, which complement the spices we used.e
Once you see the oil at the bottom of the pot we started with, add the seasoned chicken and immediately turn up the heat a bit to sear the chicken pieces. This is the bunjay of the curry and the chicken, or bunjal as it’s commonly said in Guyana.
After 2 minutes, turn the heat back down to medium, put the lid on the pan, and cook for another 3–4 minutes. This will allow the chicken to release its natural juices.
Now remove the lid, stir well, and continue cooking for another 15–20 minutes or until the chicken is fully cooked. Turn the heat down if the liquid is drying up too quickly.
Taste and adjust the salt to your liking, and make sure you can see the oils from the rendered skin and what we started with. This bunjay curry chicken is meant to be dry, meaning no sauce or gravy.
Once you're happy that we’ve achieved true bunjay or bunjal, finish with the cilantro and turn off the heat. Were I in the Caribbean, I’d be using chadon beni. Serve with rice and dhal.
Video
Notes
Frequently Asked Questions
What is Caribbean Curry Chicken bunjay style?Caribbean Curry Chicken bunjay style is a dry curry where the chicken is cooked without added liquid, allowing the spices and natural juices to concentrate into a rich, flavorful coating. In Guyana, this same style is known as bunjal.What does bunjay or bunjal mean?Bunjay in Trinidad and bunjal in Guyana both refer to the same cooking method of frying down curry until it becomes dry and intensely flavored.Why is the chicken washed with lime or lemon?This is a traditional Caribbean practice tied to heritage and food preparation. It is believed to cleanse and lightly flavor the meat before cooking.Can I make this with boneless chicken?Bone-in chicken is strongly recommended because it releases natural oils and flavor that are essential for the bunjay or bunjal technique.What should I serve with Caribbean Curry Chicken?It pairs well with rice, dhal, or roti, such as dhalpuri, making it a classic and satisfying Caribbean meal.
