Mango Chow

A traditional Trini snack

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Mango Chow
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Instructions
  1. Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
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Conch Salad

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Conch Salad
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Gather ingridents
  2. Combine all ingredients except tomato and avocado in large nonreactive bowl, Stir and refrigerate for 2 hours to blend flavors.
  3. Add tomato and avocado to bowl, fold in gently and serve in chilled bowls.
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Lemoncello® Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato

Sweet pieces of mango, and creamy avocado pieces mixed with fresh tomato make for a festive and colorful ceviche.

It is made spicy with the ripe Serrano pepper diced with seeds, and the addition of Lemoncello® Hot Pepper Sauce.

Print Recipe
Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Instructions
  1. Assemble ingrédients
  2. Dice red and green onions put into container
  3. Dice ripe serrano peppers: Remove seeds and ribs if milder mix is wanted Add to onion mixture.
  4. Squeeze fresh lime juice, add Lemoncello®
  5. Cut scallops into 4 pieces each. Peel and devein shrimp
  6. Add shrimp, scallops, and lime mixture to bowl: Bowl must be nonreactive, stainless, glass, or ceramic. Place mixture into refrigerator for 2 hours or more until shrimp and scallops have firmed up.
  7. While waiting for Ceviche to firm up: Chop cilantro and place into container. Peel, dice 2 medium avocados, and place into container.
  8. Peel and dice mango, place into container with cilantro and avocados. Add 2 Tbsp extra virgin olive oil to mixture.
  9. Once scallop mixture has firmed up. Mix all ingredients together in large container and toss in the tomatos Check seasonings and serve with lettuce or tortilla chips
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Maui Ribs, Pina Colada


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Maui Ribs, Pina Colada
Cuisine American, Tropical
Prep Time 15 min
Cook Time 15 minutes
Passive Time 5 min
Servings
people
Ingredients
Cuisine American, Tropical
Prep Time 15 min
Cook Time 15 minutes
Passive Time 5 min
Servings
people
Ingredients
Instructions
  1. Mix all ingredients except meat together to blend. Place in a large freezer bag, or vacuum sealer bag.
    Fresh Maui Ribs
  2. Add meat to bag and mix well. marinate in refrigerator for 4 days, turning at least twice a day.
  3. After 4 days, drain marinade, and pat meat dry.
  4. Grill over low heat about 5-8 minutes to avoid scorching.
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Grilled Scallops, Mango Passion

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Grilled Scallops, Mango Passion
Cuisine American, Tropical
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Cuisine American, Tropical
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Rinse scallops. Place scallops onto wooden skewers
  2. Season with salt and pepper. Brush scallops with Instant Luau™ Glaze
  3. Grill over medium high heat 3-5 min per side. Brush glaze on after turning.
  4. Garnish and serve.
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Instant Luau™ Glazed Chicken

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Instant Luau Glazed Chicken
Glazed chicken with a tropical twist. Made using our pineapple mango papaya, instant luau™ glaze
Course Main Dish
Cuisine Tropical
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Tropical
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients except sliced onion and chicken into the bowl of a food processor and mix well. Cover the bottom of a shallow baking dish with a small amount of the sauce. Place chicken in the dish, skin side down, and cover with 1/2 of the remaining sauce. Place a aluminum foil tent over the pan. Place in a pre-heated 350 degree oven and bake for 20 minutes. Turn the chicken over and bake 20 minutes longer. Remove the aluminum foil tent. Place onion slices on chicken and baste with the remaining sauce. Raise the oven temperature to 400 degrees, or place under broiler for 5-10 minutes for glaze to form. Remove from oven and let the chicken rest for 5 minutes. Serve and enjoy!
Recipe Notes

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