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/Side Dishes (Page 4)

Side Dishes

Complete your plate with Caribbean sides like fried plantains, roasted breadfruit, rice & peas, and ground provision. These recipes make every meal feel like a feast.

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Flavorful cabbage with ham on a red and white plate

Flavorful Cabbage with Ham

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Flavorful cabbage with ham on a red and white plate

Flavorful Cabbage with Ham

Learn how to make a quick and tasty gluten-free dish with Cabbage and diced Ham pieces.
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Course Side Dishes

Ingredients
  

  • 1/2 large Cabbage sliced
  • 1 small onion diced
  • 1 clove of garlic
  • 1 1/2 cups diced ham
  • 1 carrot julienne
  • 1 stalk celery sliced
  • 2 Pimento peppers
  • 1 Bird’s Eye pepper chopped
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon salt

Instructions
 

  • In a nonstick pan, add Ham (1 1/2 cup) and let it render some of the fat and cook till the edges are golden brown.
    Diced ham in a large sauce pan on the stove
  • Add in Onion (1), Pimiento Pepper (2), Garlic (1 clove), Thai Chili Pepper (1), Celery (1 stalk), and Ground Black Pepper (1/2 teaspoon).
    Add in seasoning to ham on the stove
  • Remove some of the rendered fat if too much in the pan. Sprinkle in Curry Powder (3/4 teaspoon), Carrot (1) and Green Cabbage (1/2). Season with Salt (1/2 teaspoon).
    Add in carrot
  • Continuously stir and cook for about 5 minutes or until vegetables are cooked through. Serve and enjoy!
    Stir on stove over medium heat
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Tomato rice in a serving dish surrounded by three tomatoes

Caribbean Tomato Herb Rice

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Caribbean Tomato Herb Rice brings vibrant island flavors to your everyday table. Inspired by my Canadian kitchen influenced by tropical cooking, this recipe uses long-grain rice simmered in a rich tomato-herb sauce with a gentle kick from bird’s-eye pepper. It’s a colorful, vegan-friendly dish that’s as satisfying as it is simple, perfect for Meat-Free Mondays or as a flavorful side with dinner.

Tomato rice in a serving dish surrounded by three tomatoes

Ingredient Guide

  • Basmati Rice: Fluffy, long-grain rice that absorbs flavors and remains separate once cooked.
  • Tomatoes: Provide the rich color and tangy base essential to the dish.
  • Parsley: Adds fresh herbal brightness and a pop of green.
  • Onion: Creates a savory foundation when sautéed at the start.
  • Garlic: Adds fragrance and deepens the savory flavor.
  • Bird’s Eye Pepper: Infuses gentle heat—adjust or omit to suit your spice preference.
  • Olive Oil: Used for sautéing and bringing the flavors together.
  • Thyme: Brings subtle, earthy aroma typical of Caribbean cooking.
  • Salt: Essential to balance flavors throughout the dish.
  • Brown Sugar: Balances the tomato’s acidity with a touch of sweetness.
  • Vegetable Stock: Cooks the rice and adds savory depth; can be substituted for coconut milk for creaminess.
  • Black Pepper: Enhances the dish with a gentle warming flavor.
  • Tomato Paste: Deepens tomato flavor and adds color.
  • Cilantro (Optional): Brings fresh, bright contrast when stirred in at the end.

Shopping Made Easy

  • Look for high-quality basmati rice in the rice aisle.
  • Use extra-virgin olive oil for clean cooking flavor.
  • Fresh tomatoes and herbs will elevate freshness; skip canned if possible.
  • Choose stock (vegetable, chicken, or even coconut milk) depending on dietary preference.

Cooking Notes from the Kitchen

  • Blanch tomatoes for 2–4 minutes, then peel; this removes bitterness and gives a smooth texture.
  • Pulse tomatoes and parsley in a food processor just until chunky to build body in the base.
  • Sauté aromatics gently to avoid burning and preserve flavor.
  • Rinse rice until the water runs clear to prevent stickiness.
  • Stir rice into the tomato base so every grain gets coated before adding stock.
  • Cook rice with lid on and let rest 5 minutes, then fluff with a fork for a perfect texture.

What makes this “Caribbean” tomato rice?

This version blends aromatic herbs, bird’s-eye pepper, and tomato with simmered rice for a distinct tropical flavor peppered with subtle heat.

What stock can I use?

Vegetable stock keeps it vegan, while chicken or coconut milk-based stock adds richness for non-vegan or creamier preferences.

How do I prevent mushy rice?

Rinse the rice thoroughly, cook with lid on without stirring, and let it rest covered off the heat before fluffing.

How can I turn this into a main dish?

Stir in cooked protein like shrimp, chicken, or tofu after fluffing, or serve it alongside beans or a veggie stew for a hearty meal.

Tomato rice in a serving dish surrounded by three tomatoes

Caribbean Tomato Herb Rice

A vegan, gluten-free Caribbean-style rice dish simmered with fresh tomato, herbs, and gentle pepper heat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Rice & One-Pot, Side Dishes, Vegan
Cuisine Fusion
Servings 4

Ingredients
  

  • 2 cups Basmati rice
  • 5 large tomatoes
  • 1 small bunch parsley
  • 1 small onion diced
  • 2 large cloves garlic diced
  • 1 Bird’s Eye pepper chopped
  • 1 tablespoon olive oil
  • 4-6 sprigs thyme
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 1/2 – 2 cups vegetable stock adjust
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste or tomato puree
  • 1-2 tablespoon cilantro chopped, optional

Instructions
 

  • Blanch tomatoes 2–4 minutes in boiling water, cool, then peel and wipe core.
    Cored tomatoes in boiling water on the stove
  • Roughly chop tomatoes and parsley; pulse until chunky.
    Roughly chopped skinned tomatoes on a cutting board
  • In a deep pot, sauté onion, garlic, thyme, pepper, and black pepper in olive oil over low heat for 3–4 minutes.
    Onion and seasoning in large sauce pan on the stove
  • Stir in tomato paste and cook 2 minutes, then add tomato-parsley mix.
    tomato paste sauteed with onion
  • Add salt and simmer 5 minutes until mixture thickens.
    Added in tomatoes
  • Rinse rice under cool water; stir into tomato base to coat grains.
    rice added to tomato sauce
  • Pour in stock, bring to a boil, reduce heat, cover, and simmer 15 minutes.
    Tomato mixture simmering on the stove
  • Turn off the heat, keep covered for 5 minutes; then stir in the cilantro and fluff.
  • Serve and enjoy.
    Tomato rice in a serving dish surrounded by three tomatoes
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Strawberry Chow in a white bowl

Strawberry Chow (Spicy pickle / salad) Recipe

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Strawberry Chow in a white bowl

Strawberry Chow (Spicy pickle / salad) Recipe

A quick chow (like a spicy pickle or salad) using freshly picked strawberries. A great way to put ripe (and green) strawberries to use this spring/summer.
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Course Side Dishes

Ingredients
  

  • 2 lbs strawberries green and red mix
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • 1/2 orange juice
  • 1/2 medium red onion sliced thin
  • 1 scotch bonnet pepper crush or sliced thin
  • 2 tablespoon cilantro
  • 1/2 lime juice

Instructions
 

  • In a mortar and pestle, crush the Garlic (2 clove) with Sea Salt (to taste) and then add the juice of the Orange (1/2).
  • In a bowl add the Red Onion (1), Scotch Bonnet Pepper (1), Fresh Strawberry (1 cup) and the garlic orange juice combo. Give it a quick stir.
  • Add in Lime (1/2), Fresh Cilantro (to taste), Cherry Tomato (to taste) and adjust for Sea Salt (to taste). Stir and allow it to marinate for about 30 minutes. Serve and enjoy!
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Red Onion and Sardine Salad in a white serving dish

Red Onion and Sardine Salad

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Red Onion and Sardine Salad in a white serving dish

Red Onion and Sardine Salad

Fish is a serious turn off for a lot of people and even more unattractive is when that fish comes in a can. But if you’re a regular on the site, you’ll know that I have a series that I call “lazy man” dishes (Corned Beef / Salmon). And today we’re about to add a new member into the family. Since it’s one of those meals you can put together in mere minutes and it’s very delicious. Providing you’re not afraid to try something a bit different.
My Trinbagonian people will know that this is a common snack type dish and everyone seems to have their own way of putting this together. No real cooking is involved, and you can experiment with ingredients as well.
BTW, fellas this is not something you eat before that big date your special someone. The combo of sardines and onions on your breath will not win you any points.
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Course Side Dishes
Cuisine Trinidadian

Ingredients
  

  • 1 can sardines I like the ones with the peppers made by Brunswick
  • 1/2 tomato sliced thin
  • 1 stalk scallion sliced thin optional
  • 1/2 lime or lemon juice
  • 1 pinch Black pepper to taste
  • 1/4 onion sliced thin
  • 1/4 hot pepper sliced I used a habanero – you can use whatever you have or like
  • 2 tablespoon vegetable oil I like using olive oil

Instructions
 

  • Remove the Sardines in Water (3.75 ounce) and place them on a plate. Using a fork break up into pieces.
    package of canned sardines in a white serving dish
  • Add Ground Black Pepper (to taste), Scotch Bonnet Pepper (1/2), Celery Leaves (1 tablespoon), Fresh Parsley (1 tablespoon), Tomato (1), and the juice from Lemon (1). Mix well.
    trinidad sardine red onion ingredients laid out on a cutting board
  • Lay the Red Onion (1/4) on top.
  • Heat up the Olive Oil (1 tablespoon) in a pan over medium heat, pour over the sardines with the red onion on top.
    Olive oil over sliced vegetables
  • Mix, serve and enjoy with bread or crackers..
    Trinidad Sardine Choka in a white serving dish
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Bitter Melon with Shrimp Stir-Fry

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

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I finally got around to growing bitter melon (Carilie) successfully this past summer—an ingredient I’ve shied away from since childhood. But in this Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry, the vibrant heat of scotch bonnet and savory shrimp turn its bitterness into something deliciously addictive. Cooking this dish in chilly Canada brought the taste of the islands right into my backyard.

The shrimp and spices complement the mellowed melon, softened with water on medium-low heat until just tender. This dish is a quick one-pan stir-fry packed with bold Caribbean flavors, featuring the unique bitterness of carilie balanced by sweet shrimp, fragrant green seasoning, and a splash of heat. It’s a gardener’s delight and a nostalgic nod to Caribbean heritage.

Bitter Melon with Shrimp Stir-Fry

Ingredient Guide

  • Bitter Melon (Carilie): Ridged green gourd with robust bitterness: it’s the centerpiece of the dish.
  • Shrimp: Brings tender seafood sweetness and protein.
  • Caribbean Green Seasoning: Flavorful herb and spice blend adds authentic island zest.
  • Curry Powder: Infuses warm, earthy notes.
  • Black Pepper: Balances with mild heat.
  • Veg Oil: Used for searing shrimp and cooking melon.
  • Bird’s Eye Peppers: Adds fiery heat; adjust to taste.
  • Garlic: Provides aromatic depth.
  • Ginger: Adds fresh, spicy dimension.
  • Water: Helps soften the melon gently.
  • Brown Sugar: Adds a touch of sweetness to balance bitterness.
  • Salt: Enhances all flavors.

Shopping Made Easy

  • Bitter melon (Carilie) is available at Caribbean or Asian markets. Choose firm, unblemished fruit.
  • Caribbean green seasoning and curry powder can be found in the spice aisle or international foods section.
  • Bird’s eye peppers are in produce. Wear gloves when handling.

Cooking Notes from the Kitchen

  • Pat shrimp dry before seasoning to ensure a good sear.
  • Sauté peppers, garlic, and ginger on low to avoid burning.
  • Cook bitter melon with water on medium-low for about 10 minutes for a tender-yet-crisp texture.
  • Adjust cooking time if you prefer firmer melon.

What is bitter melon?

Bitter melon, also known as carilie in the Caribbean, is a tropical vine fruit with a ridged green skin and intensely bitter taste. It’s used in many Asian and Caribbean dishes and is prized for its health benefits and unique flavor.

How bitter will Carilie be?

The bitterness remains but is softened—slicing, salting, and gently simmering mellows it without losing character.

Can I skip the shrimp?

Yes. Use firm tofu or sliced mushrooms for a vegetarian version. Adjust seasoning accordingly.

Is this gluten-free?

Yes. Just make sure your curry powder and green seasoning are gluten-free.

Bitter Melon with Shrimp Stir-Fry

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

A Caribbean-style stir-fry featuring ridged bitter melon and shrimp, seasoned with curry and green seasoning. It’s flavorful, nutritious, and quick to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Caribbean Classics, Seafood & Fish, Side Dishes
Cuisine Fusion

Ingredients
  

  • 3 bitter melons Carilie
  • 1/3 pound shrimp peeled, deveined
  • 1 teaspoon curry powder
  • 1 teaspoon Caribbean Green Seasoning
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil divided
  • 1-5 Bird’s Eye peppers sliced
  • 3 cloves garlic smashed
  • 1 thumb-sized piece ginger sliced thin
  • 2-3 tablespoons water
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt adjust to taste

Instructions
 

  • Pat the shrimp dry, then season with Caribbean green seasoning, curry powder, and black pepper.
    Shrimp and bitter melon on a cutting board.
  • Mix and set aside to marinate.
  • Make about 4 incisions on each of the Bird’s eye peppers without cutting through.
  • Slice the bitter melon in half and using a spoon scrape the insides out.
    Bitter melon on cutting board with insides scooped out
  • Heat half the vegetable oil in a wok over medium heat. Stir-fry the shrimp for about 1 minute until pink, then remove and set aside.
    Seasoned shrimp in a pan with olive oil
  • Add remaining oil on low heat. Sauté bird’s eye peppers for 2 minutes, then add garlic and ginger; cook for 30 seconds.
    Shrimp with pepper in a heated pan on the stove
  • Raise heat to medium-low. Add the sliced bitter melon, salt, and water. Stir well to coat.
    Bitter melon heating in a pan on the stove
  • Cover and cook for 10 minutes or until the melon is tender.
  • Return shrimp to the wok and add brown sugar. Cook for 1 more minute.
    Bitter melon and shrimp with a bit of water on the stove
  • Taste and adjust seasoning before serving.
    Bitter melon and shrimp in a heated pan on the stove

Notes

If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour.
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Cornmeal Dumplings

Cornmeal Dumplings

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Cornmeal Dumplings

Cornmeal Dumplings

This is one of those meals I like to refer to as being ‘country food’ from it’s rustic feel and simplicity. One of my favorite “bush cook” meals as a kid on the islands was corn meals dumplings with dasheen bush bhaji cooked in coconut milk, on the side. A meal which was guaranteed to give you the sleepies after devouring a huge plate. These corn meal dumplings are also excellent in those heavy soups we enjoy on the islands and if all fails, just top with a bit of butter and you’re good to go.
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Course Side Dishes

Ingredients
  

  • 1 cup All-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon sugar granulated
  • 1 1/2 teaspoon baking powder
  • 1 pinch of cinnamon
  • 1 part lukewarm water

Instructions
 

  • Add Cornmeal (1/2 cup), All-Purpose Flour (1 cup), Ground Cinnamon (1 pinch), Baking Powder (1 1/2 teaspoon), and Granulated Sugar (1 teaspoon) to a bowl and give it a good whisk to mix everything together.
    Ingredients laid out on a cutting board
  • Bring a large pot of water to a boil. Then add a bit of the lukewarm Water (to taste) at a time and mix until you have a dough. The dough should be firm, but soft.
    Mixing dough with a whisk
  • Knead for about 2-3 minutes then prepare to separate into dumplings.
  • Pinch off a piece, then shape like a small cigar.
    Hand showing long rounded dumpling dough
  • Now flatten out from the center, until you have a shaped dumpling.
    Hand showing flattened dumpling
  • Heavily season the boiling water with salt. Place them into the pot and cook for about 15 minutes. They will get bigger in size and float when they’re fully cooked.
    Dumplings cooking in boiling water
  • Drain and serve warm.
  • If you don’t have a topping for these, you can certainly toss it in some butter or olive oil and crack in some fresh black pepper. Enjoy.
    Cooked dumplings in a white serving bowl with a serving spoon on the side

Notes

The cinnamon and sugar is optional, but I assure you that it’s a great way to add some flavor to what would normally be a bland dumpling.
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Fish balls with lemon

Spicy Fried Fish Balls

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Fish balls with lemon

Spicy Fried Fish Balls

After posting a pic of this finished spicy fish balls on Facebook, someone commented “must be a male fish!”. Rude talk aside, I thought it was funny. I don’t recall if it was in Guyana or in Barbados I first had something similar, but I do recall how tasty they were, so I knew back then I’d have to come up with a recipe sooner or later. In keeping with this month’s theme of party food with a Caribbean twist for the holiday season… I give you the most delicious fish balls you’ll ever try. With the use of panko bread crumbs and Parmesan cheese, you’ll see how international this recipe really is.
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Course Side Dishes
Cuisine Fusion

Ingredients
  

  • 1 lb fresh cod fillets
  • 2 cloves garlic crushed
  • 3/4 cup Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • 2 eggs
  • 3/4 cup panko bread crumbs any bread crumbs should work
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pepper scotch bonnet pepper diced finely
  • 2-3 cups veg oil for frying
  • 1/2 cup flour for dusting

Instructions
 

  • Wash and pat the Cod Fillet (1 pound) and dry with some paper towels. Then cut into chunks and place into a food processor.
    Cod in food processor surrounded by other ingredients in small bowls
  • Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency.
    Scraping down the sides of the food processor
  • Add the Parmesan Cheese (3/4 cup), Fresh Parsley (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (2 clove), Egg (2), Panko Breadcrumbs (3/4 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Scotch Bonnet Pepper (1/2).
    Adding other ingredients to food processor
  • Pulse for a minute or two and remember to stop to scrape down, until you have a well mixed consistency.
    Ingredients all mixed together in the food processor
  • Shape this into the small balls for frying. Take about a tablespoon’s worth of filling and roll in your hands to form the ball.
    Dough shaped into balls on a cutting board
  • Roll balls in All-Purpose Flour (1/2 cup) and coat evenly.
    Rolling fish balls in flour
  • Heat the Vegetable Oil (as needed) over medium-high heat and fry balls for 3-4 minutes. Drain on paper towels.
    Spicy Fried Fish Balls draining on paper towels
  • Serve warm with your favorite dipping sauce.
    Fish balls with lemon on a white serving dish

Notes

The diced scotch bonnet will give this a wicked kick, so feel free to cut back on it or leave it out if you’re overly concerned about the heat (chicken).
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Breadfruit Pie

Ultimate Breadfruit Pie

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I’ve always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It’s perfect as a hearty side or even the star of the show for a vegetarian meal.

Breadfruit Pie

Ingredient Guide

  • Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
  • Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
  • Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
  • Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
  • Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
  • Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
  • Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
  • Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.

Shopping Made Easy

  • Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
  • Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
  • Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
  • Fresh parsley and onions make a big difference here; avoid dried versions.

Cooking Notes from the Kitchen

  • Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
  • Layer the cheese evenly through the middle and on top for full flavor in every bite.
  • Broil carefully for the golden crust; keep a close eye as it browns fast.
  • Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
  • Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
  • Watch the broiler! Cheese can go from golden to burned in seconds.

What can I use as a substitute for breadfruit in this pie?

If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.

Is this pie okay for vegetarians?

Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.

How long can I store breadfruit pie leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.

Can I prep it ahead of time?

Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.

Breadfruit Pie

Ultimate Breadfruit Pie

A Caribbean-style layered breadfruit casserole with creamy cheese sauce, perfect as a comforting main or hearty side.
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Prep Time 25 minutes
Cook Time 50 minutes
Rest Time 5 minutes
Total Time 1 hour 20 minutes
Course Breads & Bakes, Side Dishes, Vegetarian
Cuisine Trinidadian
Servings 6

Ingredients
  

  • 1 large breadfruit about 4 lb
  • 1 1/2 cups evaporated milk
  • 2 tablespoons parsley chopped
  • 1 cup cheddar cheese grated
  • 1/2 cup Monterey Jack cheese grated
  • 1 medium onion chopped
  • Salt and black pepper, to taste

Instructions
 

  • Preheat the oven to 350 degrees F (180 degrees C).
    breadfruit-pie ingredients laid out on a counter
  • Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.
    Stem cut off breadfruit on cutting board next to a knife
  • Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
    Rinsing breadfruit in cold water
  • In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
    Whisking butter in a saucepan
  • Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.
    Adding evaporated milk to the saucepan
  • Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
    Removing center of breadfruit
  • Sprinkle top with reserved cheddar (and breadcrumbs if using).
    Sprinkled cheese on breadfruit and sauce in a dish
  • Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
  • Rest 5 minutes before serving.
    Cooked breadfruit pie in a dish on a counter
Tried this recipe?Let us know how it was!
Applewood Smoked Pineapple Chow

Applewood Smoked Pineapple Chow

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Let’s get one thing straight: this Applewood Smoked Pineapple Chow isn’t your traditional Trinbagonian chow, but it sure delivers a punch of flavor you won’t forget. Chow, in the Caribbean, walks the line between salad and pickle. Typically made with green mangoes or other tart fruits, it’s fresh, spicy, and citrusy, perfect for roadside snacking or sharing at a lime. For this version, I took things in a new direction by using ripe pineapple, grilling it to release its natural sweetness, and adding a touch of applewood smoke for depth.

I owe a big thanks to my good friend Chef Marc, who introduced me to the idea of grilled pineapple chow and really elevated the concept with his own personal twist. The combination of caramelized pineapple, smoky notes, fresh herbs, and roasted Scotch Bonnet delivers something truly unforgettable.

I like to serve this chilled after the flavors have had a chance to marry, but you can enjoy it right away too. Whether you’re serving it alongside grilled meats or simply enjoying it with some eggs at breakfast the next day (yes, it’s that good), this chow is a whole new take on a Trini classic.

pineapple chow served in a pineapple

Ingredient Guide

  • Ripe Pineapple: Sweet and juicy base for the chow that holds up beautifully on the grill.
  • Red Onion: Adds sharpness and crunch to balance the sweetness.
  • Garlic: Brings warmth and depth.
  • Sea Salt: Enhances flavor and balances acidity.
  • Scotch Bonnet Pepper: Delivers heat and fruity spice, especially when grilled.
  • Shado Beni: Earthy and bright—double up on cilantro if needed.
  • Lime or Lemon: Provides the necessary acidity to brighten and preserve.
  • Fresh Black Pepper: Adds aromatic heat and contrast.
  • Applewood Chips: Imparts a subtle, smoky flavor that transforms the dish.

Shopping Made Easy

  • Use a fresh, ripe pineapple that still feels firm—it grills better without getting mushy.
  • Applewood chips are available in the barbecue section of most hardware or kitchen stores.
  • If you’re in Trinidad and can’t find applewood chips, try grilling without smoke or substitute with dried citrus peels for aroma.
  • Scotch Bonnet peppers are common in Caribbean groceries—roast them for extra depth.
  • Shado beni is sometimes labeled as culantro; cilantro makes a good backup.

Cooking Notes from the Kitchen

  • You don’t need to soak the wood chips—dry chips ignite quicker and deliver immediate smoke.
  • Grill the pineapple just enough to caramelize and warm it, not cook it through.
  • Roasting the Scotch Bonnet gives it a complex flavor that’s milder than raw.
  • Chill the finished chow for at least an hour to let the flavors marry—it’s worth the wait.

What is chow?

Chow is a popular Caribbean snack or side dish made by seasoning fresh, often tart fruit with lime or lemon juice, salt, garlic, hot peppers, and herbs. Originating in Trinidad and Tobago, it’s a cross between a salad and a pickle, known for its bold, refreshing flavor.

Can I make this without a grill?

Yes. Broil the pineapple slices in the oven for a few minutes per side to caramelize. You won’t get the same smoky depth, but the chow will still be delicious.

What can I use instead of applewood chips?

In Trinidad, applewood may be hard to find. You can try using dry citrus peels or just skip the smoke entirely for a lighter version.

Is this chow very spicy?

That depends on how much Scotch Bonnet you use. Roasting it tames the heat a bit, and you can always adjust to taste.

Applewood Smoked Pineapple Chow

Applewood Smoked Pineapple Chow

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian
Cuisine Fusion
Servings 4

Ingredients
  

  • 1 pineapple ripe
  • 1/2 red onion
  • 2 cloves garlic
  • 1/4 teaspoon sea salt
  • 1/4 Scotch Bonnet pepper
  • 2 tablespoon shado beni or cilantro
  • 1/2 lime or lemon
  • 1 pinch Black pepper
  • 1 handful apple wood chips

Instructions
 

  • Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
    Applewood chips in a tinfoil pouch
  • Peel and slice the Pineapple (1) into 1/2 inch slices.
    Slicing pineapple
  • With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
    Grilling slices of pineapple
  • Grill for 2 minutes, then flip and grill for another 2 minutes.
    Grilled pineapple on the grill
  • Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
    Slicing red onion with scallions nearby on a cutting board
  • Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
    Grilled pineapple in a white bowl surrounded by other ingredients
  • Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
    Ingredients assembled in a glass bowl
  • Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.
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Callaloo with shrimp in a saucepan on the stove

Jamaican Callaloo With Shrimp

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Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.

Jamaican callaloo with shrimp cooked in a pan with lemons

Ingredient Guide

  • Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
  • Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
  • Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
  • Scallions and Thyme: Fresh herbs that brighten the dish.
  • Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
  • Tomato (optional): Adds tang and a pop of color.
  • Vegetable Oil: For sautéing ingredients and preventing sticking.
  • Salt and Black Pepper: Seasonings to enhance the overall dish.

Shopping Made Easy

  • Use fresh callaloo or substitute baby spinach or amaranth if not available.
  • Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
  • Adjust heat level by including or omitting the Scotch bonnet.
  • Ensure fresh scallions and thyme—aromatics make a big flavor difference.

Cooking Notes from the Kitchen

  • Wash greens thoroughly to remove grit between stalks.
  • Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
  • Cook shrimp last to prevent overcooking—just until they curl and become opaque.
  • For a richer flavor, finish with a small pat of butter or a dash of coconut milk.

Can I make this vegan?

Yes, just don’t add the shrimp and sauté the greens longer until tender.

What can I serve with callaloo and shrimp?

It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.

What is callaloo?

Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.

When is callaloo in season?

Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.

How do I store and prepare callaloo?

Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.

Callaloo with shrimp in a saucepan on the stove

Jamaican Callaloo With Shrimp

Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners
Cuisine Jamaican

Ingredients
  

  • 1 lb callaloo greens or substitute spinach/amaranth
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cloves garlic thinly sliced
  • 1 onion or scallion whites, sliced
  • 2 scallions chopped
  • 3-4 sprigs fresh thyme
  • 1 Scotch Bonnet peppers remove before serving
  • salt to taste
  • black pepper to taste
  • 1 tomato chopped

Instructions
 

  • Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
    callaloo cut into ribbons
  • Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
  • Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
    onion, garlic, black pepper and scallion heating in a pan on the stove
  • Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
    Added shrimp
  • Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
    callaloo added to pan
  • Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
  • Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
    sliced lemon on counter
  • Add reserved shrimp if using fresh. Stir in scallions. Serve hot.
    Liquid burning of the callaloo and shrimp mixture
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Stir-Fried Bok Choy

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Stir-Fried Bok Choy

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Course Side Dishes

Instructions
 

  • Heat the Vegetable Oil (1 tablespoon) over medium heat and add the Garlic (2 clove) and Fresh Ginger (1/4 teaspoon).
  • Turn the heat down to low and cook for 1 minute – do NOT burn the garlic. Now add the Baby Bok Choy (2 pound) and give it a good stir.
  • Raise the heat back up to medium and add the Sesame Oil (1/4 teaspoon), Gluten-Free Soy Sauce (1 tablespoon), and Ground Black Pepper (1/4 teaspoon). Stir well.
  • Cook at a high enough temperature to wilt the greens, but not to totally destroy them by overcooking.
  • For a bit more texture and added protein you can finish up with some chopped Almonds (to taste), Peanuts (to taste), or Toasted White Sesame Seeds (to taste).
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Tostones

Tostones

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Tostones

Tostones

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Course Side Dishes

Instructions
 

  • Using a paring knife, run a cut lengthwise along the natural ridges of the Plantain (2) as deep as the thickness of the skin. Then using a butter knife, place the blade in the cut and peel back the skin.
    Peeled plantains on a cutting board
  • Cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.
    Sliced plantains in a glass bowl
  • Heat the Vegetable Oil (as needed) in a fairly deep saucepan on medium-high heat. Drain the plantain pieces and pat dry with paper towels.
  • Fry the plantains in hot oil for about 4 minutes total, being sure to flip them so they cook on all sides. Prepare a towel lined with paper towels to put the cooked plantains.
    Sliced plantains frying in oil
  • Drain on paper towels and allow them to cool for a couple minutes.
    Fried plantains resting on a paper towel to dry
  • Fold a piece of parchment paper in two, and place a piece of the fried plantain on it, then flip the other piece to cover it.
  • Using a little force, press down with a can of soup, or any can, to flatten it.
    Using a can to flatten the fried plantain
  • Now re-fry plantains for minute or two in the hot oil and drain.
    Flattened plantains frying in oil
  • Sprinkle on Sea Salt (to taste) as soon as you remove them from the oil and enjoy.
    Fried plantains resting on paper towels
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