Sunday Dinners Archives | Page 2 of 2

As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.

Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.

This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.

Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.

Ingredient Guide

Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
Black Peppercorns – Add sharp heat and depth to the dry rub.
Red Pepper Flakes – Optional, but perfect for layering in more heat.
Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
Sea Salt – Enhances all the flavors and helps the rub penetrate.
Scallions – Part of the aromatic base in the roasting pan.
Ginger – Adds sharp brightness and subtle heat.
Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
Clementines – Add natural sweetness and moisture while smoking.
Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.

Shopping Made Easy

You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.

Cooking Notes from the Kitchen

Use tweezers to remove any fine pinfeathers for better presentation and texture.
Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.

Is This Smoked Duck Spicy Like Traditional Jerk?

It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.

Can I Make This Jerk Duck Without a Smoker?

Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.

What Should I Serve with Smoked Jerk Duck?

A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.

Can I Use This Recipe for Chicken or Turkey Instead?

Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients

1 whole duck 7 lb
1 lemon juice
1 tablespoon allspice berries
1 tablespoon black peppercorns
1 tablespoon pepper flakes optional
2 bay leaves crushed
1/2 teaspoon nutmeg freshly grated recommended
1 teaspoon ground cinnamon
1 tablespoon sea salt
4 scallions
5 slices fresh ginger
12 sprigs thyme
2 clementines halved
1 can Nyarai Cellars Origin Wine Spritzer
1 teaspoon dehydrated chives optional
1 teaspoon onion powder optional
1 teaspoon garlic powder optional

Instructions

Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.

Keyword Caribbean Classics, Caribbean smoking, cherry wood smoked, Grilling, intermediate recipe, Jamaican, Jamaican jerk, jerk duck, Main Dishes, Nyarai wine, Poultry Recipes, smoked duck, Summer, summer grilling, Sunday Dinners

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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

January 7, 2026July 30, 2025Leave a Comment

Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
Onion: Adds sweetness and body to the base of the stir fry.
Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
Garlic: A must-have for depth and aroma in the dish.
Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
Hoisin Sauce: Optional for a hint of sweetness and complexity.
Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
Soy Sauce: Provides saltiness and depth to the sauce mixture.
Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
Scallions: Added at the end for freshness and colour.
Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
Oyster sauce can be found in the international aisle or at any Asian grocery store.
Toasted sesame oil is often near the oils section or with Asian condiments.
For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.

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Prep Time 15

Cook Time 12

Total Time 27

Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners

Cuisine Fusion, General Caribbean

Ingredients

1 lb medium shrimp 16-20 count, peeled and deveined
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 tablespoons vegetable oil divided
1 large onion sliced
1 tablespoon ginger grated
6 cloves garlic finely chopped
1 green bell pepper sliced
1 red bell pepper sliced
2 tablespoons oyster sauce
3/4 tablespoon hoisin sauce optional
1 tablespoon sesame oil toasted
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon sesame seeds

Instructions

Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.

Keyword Guyanese Chinese, Jamaican Chinese food, oyster sauce shrimp, quick shrimp stir fry, quick stir fry, shrimp recipe, shrimp stir fry, shrimp stirfry, Trini Chinese, trini Chinese food, Trinidad Chinese

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Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

January 7, 2026June 10, 2025Leave a Comment

Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.

This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.

If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.

Ingredient Guide

Chicken Wings: Split wings soak up the marinade and cook evenly.
Salt and Black Pepper: Essential base seasoning.
Grated Ginger: Adds brightness and mild heat.
Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
Worcestershire Sauce: Brings umami and complexity.
Tomato and Onion: Forms the base of the seasoning blend.
Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
Vegetable Oil: Used to brown the sugar and cook the meat.
Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
Pigeon Peas: A traditional addition; canned peas make prep easier.
Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
Coconut Milk and Water: Combine for a rich, creamy cooking liquid.

Shopping Made Easy

You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
Pigeon peas are often found canned in the international or Latin aisle.
Chadon beni (culantro) can be substituted with cilantro if needed.
Look for parboiled brown rice for the best texture; it won’t get mushy.
Golden brown sugar is key for the browning step; don’t substitute with white sugar.

Cooking Notes from the Kitchen

Watch the browning sugar closely; it should be deep amber, not black.
Let the pelau rest after cooking to allow herbs to infuse the dish.
Adjust water or coconut milk if you prefer a drier or wetter pelau.
Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).

What is the difference between pelau and rice and peas?

Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.

Can I use a different cut of chicken in pelau?

Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.

What’s the purpose of browning sugar in pelau?

The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.

Can I make pelau with white rice?

Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.

The Ultimate Chicken Wings Pelau

This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken wings split
3/4 tablespoon salt
3/4 teaspoon black pepper
1 tablespoon grated ginger
2 tablespoons Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1 tomato roughly chopped
1 onion diced
1 Scotch Bonnet pepper optional
1 tablespoon vegetable oil
2 tablespoons golden brown sugar
1 large carrot diced
1 can pigeon peas drained, rinsed
3 pimento peppers roughly chopped
2 tablespoons parsley chopped
2 tablespoons scallions chopped
2 tablespoons chadon beni chopped
2 cups parboiled long-grain brown rice washed
3 cups water
2 cups coconut milk

Instructions

Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
Heat the oil in a heavy and wide pot and add the brown sugar.
Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
Stir well.
Add the washed rice, along with the coconut milk and water.
Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
Taste and adjust the salt to your liking.
Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).

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Beef Recipes Featured Jamaican Sunday Dinners Trinidadian

Red Wine Braised Caribbean Oxtails

January 7, 2026April 17, 2025Leave a Comment

There’s something inherently comforting about oxtails simmered in a rich red‑wine and herb sauce until the meat is fork‑tender. In this version, Red Wine Braised Caribbean Oxtails bring together nostalgic Caribbean flavors and a gourmet twist, elevated by aromatic herbs and splashes of wine. Perfect for a chilly evening, each mouthful is meltingly tender, savory, and layered with soul‑warming depth.

Ingredient Guide

Oxtails: Meaty and gelatinous, these provide a luxurious texture and rich flavor.
All‑Purpose Flour: Lightly coats oxtails to create a silky, thickened sauce.
Vegetable Oil: For browning and flavor development.
Celery & Onion: Build a fragrant aromatic base.
Garlic: Adds savory richness.
Tomato Paste: Gives depth and caramelized sweetness.
Caribbean Green Seasoning: Infuses authentic island warmth.
Guinness or Red Wine: Adds acidity and complexity.
Beef Stock: Simmered with herbs to become flavorful broth.
Allspice Berries & Bay Leaves: Create deep, comforting spice notes.
Carrots: Add sweetness and color.
Brown Sugar: Balances acidity and enriches the sauce.
Parsley: Freshens the finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1–1 1/2‑inch pieces and to trim excess fat.
Caribbean green seasoning is available in international aisles or at Caribbean grocers.
Guinness or any dry red wine works well; choose based on your flavor preference.
Allspice berries (pimento) can be found in spice sections, whole or ground.

Cooking Notes from the Kitchen

After browning, deglaze the pan with wine to lift flavorful bits.
Braise in the oven at 375°F for 2 1/2–3 hours with lid slightly ajar for rich sauce.
Stir every 20 minutes and top up with stock if needed.
Skim excess fat before finishing with parsley for brightness.

How tender will they be?

They’ll be fall‑off‑the‑bone tender after slow braising; fork should easily slip through.

Can I skip the wine?

Yes, use extra beef stock or add a splash of vinegar for acidity.

Can I make this in a slow cooker?

Absolutely! Brown first, then transfer to slow cooker for 6–8 hours on low.

Red Wine Braised Caribbean Oxtails

Tender oxtails braised in red wine with Caribbean herbs and spices; rich, comforting, and perfect for cold evenings.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Beef Recipes, Sunday Dinners

Cuisine Jamaican, Trinidadian

Ingredients

3 pounds oxtails cut into 1–1 1/2‑inch pieces, trimmed
2 tablespoons all‑purpose flour
2 tablespoons vegetable oil
3 stalks celery diced
1 onion diced
3 cloves garlic smashed
1 tablespoon tomato paste
1 tablespoon Caribbean Green Seasoning
1 1/2 cups Guinness stout or red wine
1 teaspoon cracked black pepper
5 allspice berries whole
1 teaspoon salt
2 carrots sliced into wheels
2-3 cups beef stock
2 Bay leaves
1 tablespoon brown sugar
1 tablespoon parsley chopped

Instructions

Dust the oxtails in flour, shaking off excess.
Heat oil over medium, then brown oxtails in batches; set aside.
Lower heat, add celery and onion, cooking for 2–3 minutes.
Add garlic, pepper, tomato paste, allspice berries, and cook 2–3 more minutes.
Preheat the oven to 375°F (190°C).
Return oxtails to pot, add salt, pour in wine, and scrape up browned bits.
Add beef stock to nearly cover meat. Stir in green seasoning, carrots, bay leaves, and brown sugar. Bring to a gentle boil.
Cover pot slightly ajar and transfer to preheated oven. Braise for 2 1/2–3 hours, checking every 15–20 minutes and adding stock if needed.
Remove bay leaves, stir in parsley, skim fat, and adjust salt. Serve hot with garlic mashed cassava or rice.

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Chicken Recipes Featured Sunday Dinners Weeknight Dinners

Simple Garlic Rosemary Roasted Chicken

January 7, 2026April 17, 2025Leave a Comment

Simple Garlic Rosemary Roasted Chicken is one of those classic recipes that fills the kitchen with a comforting, irresistible aroma, promising a delicious meal even before you taste a bite. This version features a flavorful herb-garlic marinade of rosemary, garlic, lemon zest, and pimento pepper, all roasted to create juicy meat and perfectly crisp skin. It’s straightforward enough for any day but impressive enough to feel like a special treat.

Roasted rosemary garlic chicken in a cast iron pan on the stove

Ingredient Guide

Whole Chicken: A 3–4 pound bird provides tender meat and golden, crispy skin.
Fresh Rosemary: Adds pine-like, fragrant notes; chopped and also added to the cavity for extra flavor.
Garlic: Crushed for sharp, savory depth.
Pimento Pepper: Traditional Caribbean spice that adds mild heat and aromatic sweetness.
Lemon (zest & juice): Brightens the marinade and helps tenderize.
Olive Oil: Helps herbs and seasoning adhere and promotes golden roasting.
Salt & Black Pepper: Simple seasoning to enhance all flavors.

Shopping Made Easy

Look for a whole chicken between 3 and 4 pounds for optimal roasting.
Fresh rosemary sprigs are best for fragrant flavor; find them in the produce section.
Pimento peppers may be sold as cherry peppers; use a mild variety if unavailable.
Check your pantry to ensure olive oil, garlic, salt, and pepper are on hand.

Cooking Notes from the Kitchen

Tying the legs and tucking the wings help the chicken roast evenly.
Basting every 15 minutes keeps the meat moist and helps develop a rich golden skin.
Letting the chicken rest for about 10 minutes after roasting locks in juices for tender results.

Is it gluten-free?

Yes, this recipe is naturally gluten-free as long as all ingredients are pure and uncontaminated.

Can I use chicken parts instead of a whole bird?

Absolutely, use drumsticks, thighs, or breasts; just adjust roasting time accordingly.

Simple Garlic Rosemary Roasted Chicken

A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Chicken Recipes, Sunday Dinners, Weeknight Dinners

Servings

Ingredients

1 whole chicken 3–4 pounds
1 tablespoon fresh rosemary chopped, plus extra for cavity
4 cloves garlic chopped
1 pimento pepper chopped, or substitute celery pepper
1 lemon zestedd and juiced
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 400 °F (200 °C).
In a small bowl, mix rosemary, garlic, chopped pimento pepper, lemon zest and juice, olive oil, salt, and pepper.
Brush the marinade all over the chicken and inside the cavity; stuff with extra rosemary and lemon pieces. Tie legs and tuck wings.
Place chicken breast-side up on the middle rack; roast uncovered. Baste every 15 minutes with accumulated juices.
Roast for about 1 hour, or until the internal temperature reaches 165 °F (74 °C) in the thickest part.
Let the chicken rest for 10 minutes before carving to retain juices.

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Appetizers & Snacks Caribbean Classics Featured Fusion Side Dishes Summer Recipes Sunday Dinners Vegan Vegetarian

Applewood Smoked Pineapple Chow

January 7, 2026April 16, 2025Leave a Comment

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.

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

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian

Cuisine Fusion

Servings

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.
Peel and slice the Pineapple (1) into 1/2 inch slices.
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.
Grill for 2 minutes, then flip and grill for another 2 minutes.
Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
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).
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.
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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