Haitian Jerk Pork Chops or Chicken

Note: This recipe required advanced preparation of 8 to 24 hours.

• 1/2 cup apple juice
• 1/3 cup lime juice
• 1/4 cup dark rum
• 1 large onions, coarsely chopped
• 6-8 cloves garlic
  
• 2 Tablespoons dark brown sugar
• 1 Habanero stem removed
  
• 4 Jalapeños stemmed and seeded
  
• 1 Tablespoon Olive oil
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon pepper
• 1 teaspoon thyme
• hot sauce to taste (1 Tablespoon-ish)
  
• 1 cap full Mrs. Dash Extra Hot Seasoning Blend
• -----------------------------------
  
• 1 cup pineapple juice
• 6 thick-cut pork chops or 4-6 Chicken Breasts (preferred)
  

Except the pork chops and pineapple juice, combine all ingredients in a blender. Blend until a smooth paste. Place the pork chops in a zip-lock bag, pour in the marinade, seal the bag and refrigerate for 8-24 hours. Note: MAKE SURE that the bag does not leak!! Place bag in a pan just in case. Wash your hands immediately if any of the marinade gets on them.

Prepare the grill: Place one side of the grill on high heat and place a pan of hot water under grill on other side on low heat.

Remove the meat from the bag and pour the marinade into a saucepan over medium heat. Bring to a boil and then add the pineapple juice and boil for 12 minutes. Remember! The marinate was soaking in raw Pork or Chicken, so it needs to be boiled before using. Like Duh!

Scrape any marinade off of the meat. Grill pork chops or chicken over high heat for 3 minutes on each side, then move them to the low heat side of the grill. Baste with the boiled marinade and cook until the internal temperature is 160 degrees (about 10 more minutes).

Serve with yellow rice, corn and cornbread stuffing