Recipe(tried): Caribbean Night - BBQ Pork Strips Caribbean, Black Beans and Rice, Grilled Pineapple

The pork was very good. Make extra marinate and simmer for a while and drizzle over pork or use as dipping sauce...Yum!

BBQ Pork Strips Caribbean
Serves 4 as a main entree.

Caribbean barbecue sauce:
1/4 cup chopped fresh cilantro
2 T. finely minced fresh ginger
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup rum
1/4 cup light brown sugar
1/4 cup soy sauce
2 t. Asian chile sauce
1 t. freshly grated nutmeg
1/2 t. ground allspice
1/2 t. ground cinnamon
1/4 t. salt

3 lbs. boneless pork strips

In a medium bowl, combine all of the sauce ingredients and stir well.

Trim excess fat from pork. Place in ziploc bag with barbecue sauce and marinate overnight.

Grill outdoors until meat is cooked. Slice and serve.

You can also make extra sauce to use for dipping; I forgot this time, but it was gone within 15 minutes of being sliced, so I guess no one cared. :-)

Source: Mimi

Black Beans and Rice
Servings: 6

2 cups water
1 cup uncooked rice
1 (16 oz) jar salsa
1 (15.5 oz) can black beans -- rinsed and drained
1 envelope (from a 1.41 oz box) Sazon Goya seasoning

Bring water to a boil.

Stir in the rest of the ingredients, stirring well.

Return to a boil, reduce heat, cover and simmer 20 minutes or until rice is tender.

Source: Terrytx

Grilled Pineapple
Recipe By :Terrytx

1 pineapple
2 tablespoons butter or margarine -- melted
2 tablespoons brown sugar
1 tablespoon Creme de Menthe
6 to 7 maraschino cherries -- halved

Cut pineaple in half lengthwise, leaving green leaves attached.

Make cuts on both sides of core, to but not through the peel.

Using a grapefruit knife, or other knife, cut pineapple away from peel.

This will give you 4 sectioned off pieces of pineapple.

Cut these crosswise into bite-sized pieces.

Melt butter or margarine and stir in brown sugar and Creme de Menthe.

Place pineapple on a plate or tray and spoon the brown sugar mixture over the sectioned pineapple, letting it ooze around the sections.

Reserve any left over brown sugar mixture.

Place cherrie halves down core section of pineapple.

Put pineapple halves on grill rack over med-hot coals.

Close lid and grill about 20 minutes or until heated; drizzling occasionally with reserved brown sugar mixture.