Caribbean Jerk Jackfruit
Ingredients
- 2 cans (20 oz each) Young jackfruit In brine, drained.
- 2 cups dry White rice
- 1 can (14 oz) Coconut milk
- 1 can (15 oz) Kidney beans Drained.
- 3 tbsp Jerk seasoning
- 6 Green onions Chopped.
- 4 sprigs Fresh thyme
- 4 cloves Fresh garlic Minced.
- 2 medium Bell peppers Sliced.
- 1 large Red onion Sliced.
- 3 tbsp Lime juice Fresh.
- 2 tbsp Coconut oil
Steps
- Shred drained jackfruit with forks to create pulled texture.
- Toss jackfruit with jerk seasoning, garlic, and lime juice. Marinate 15 minutes.
- Make coconut rice and peas: combine rice, coconut milk, 1 cup water, kidney beans, thyme, and green onions. Cook until tender.
- Heat coconut oil in a large skillet and sauté bell peppers and onions for 5 minutes.
- Add marinated jackfruit and cook for 10-12 minutes until caramelized and crispy.
- Season with salt to taste.
- Serve jerk jackfruit over coconut rice and peas.
- Garnish with extra green onions and lime wedges.
Nutrition Info (per serving)
| Calories | 525 kcal |
| Protein | 12 g |
| Carbohydrates | 88 g |
| Fat | 16 g |
| Fiber | g |
| Sugar | g |