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By Peter Andrews
Bold, smoky, and tropical, this Jamaican Jerk Alligator Bowl brings the heat with a fiery jerk marinade, balanced by sweet pineapple and vibrant bell peppers. Grilled to perfection, these flavorful skewers pair beautifully with coconut rice and fresh mango salsa for a true taste of the Caribbean.
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Bold, smoky, and tropical, this Jamaican Jerk Alligator Grill brings the heat with a fiery jerk marinade, balanced by sweet pineapple and vibrant bell peppers. Grilled to perfection, these flavorful skewers pair beautifully with coconut rice and fresh mango salsa for a true taste of the Caribbean.
1 lb. Alligator Sirloin Filet, cut into bite sized pieces.
2 tbsp Jamaican Jerk Spice Blend
¼ cup olive oil
Juice of 1 lime
1 tbsp of dark rum (Optional)
1 bell pepper, sliced
1 cup Pineapple chunks
1 cup Jasmine Rice
1 cup coconut Milk
1 cup water
½ tsp salt
1 can (15 oz) Black Beans, Drained and Rinsed
1 ripe mango, diced
¼ cup red onion, finely diced
2 tbsp fresh cilantro, chopped
Juice of ½ lime
1 small Jalapeno, Minced (Optional)
Salt to taste
In a bowl, ,mix jerk spice blend, olive oil, lime juice, and rum.
Add Alligator, bell pepper, and pineapple. Toss to coat and marinate for at least 30 minutes.
In a pot, combine rice, coconut milk, water, and salt. Bring to a Boil, then reduce heat, cover, and simmer for 15 minutes.
In the same pot, stir in black beans and let set for 5 minutes before fluffing with a fork.
Head Grill or griddle over medium-high heat. Cook Alligator pieces for 3-4 minutes per side, until fully cooked and slightly Charred.
in a Bowl, Mix Mango, Red Onion, cilantro, lime juice, and Jalapeno. Season with Salt.
Scoop Coconut rice and beans in the bowl, top with grilled Alligator, bell peppers, and pineapple. Spoon Mango Salsa over the top.
Optionally, drizzle with extra lime juice or creamy jerk sauce for added flavor.