Island Chicken or Shrimp

35 minutes
Serves 4
Available from June 1st - June 7th
$25

Meal Includes:

This meal features your choice of Adobo or Jerk seasoned chicken or shrimp ready to eat in less than 35 minutes. Serve this meal with Lundberg Organic rice and Fillo's Beans.

  • CHOOSE ONE: Bone-In Chicken Legs (2.5 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 per lb)

  • GET ONE: Pineapple Slices (12 oz)

  • CHOOSE ONE: The Fresh Market Island Jerk (1.25 oz) or Adobo Seasoning (1.5 oz)

  • GET ONE: Lundberg Organic Rice (5.5-6 oz)

  • GET ONE: Fillo's Beans (10 oz)

  • GET ONE: Yasso Greek Yogurt Bars (4 pk)

Our Favorite Way To Serve It Up

In this week’s Little Big Meal, enjoy our chicken legs or peeled and deveined shrimp in a savory Jerk or Adobo seasoning, served alongside grilled pineapple slices. Make sure to top off your meal with a side of Lundberg Organic rice and Fillo's Beans. Scroll down for step by step instructions on how to create this delicious dinner at home.

Ingredients

Island Chicken

  • 3 tbsp The Fresh Market Island Jerk or Adobo Seasoning
  • 6 tbsp olive oil, divided*
  • 2.5 lb chicken legs
  • 1 box Lundberg Organic Rice
  • 1 pkg Fillo’s Beans
  • 12 oz pineapple slices
  • Kosher salt*

_

Island Shrimp

  • 2 tbsp The Fresh Market Island Jerk or Adobo Seasoning
  • 5 tbsp olive oil, divided*
  • 1 lb raw peeled & deveined shrimp
  • 1 box Lundberg Organic Rice
  • 1 pkg Fillo’s Beans
  • 12 oz pineapple slices
  • Kosher salt*

Directions

COOKTIME 35 minutesSERVINGS Serves 4

Island Chicken:

Add 3 tbsp seasoning and 4 tbsp olive oil to a one gallon resealable bag. Place the chicken legs in the bag with the marinade, rubbing the marinade over the chicken to coat evenly. (Chicken can either be grilled immediately or marinated several hours up to overnight.)

Meanwhile, prepare rice according to package instructions. When rice is cooked, heat beans according to package instructions. Pour beans into prepared rice and mix to incorporate thoroughly. Cover to keep warm.

While rice is cooking, cook the chicken and pineapple.

Grill (preferred method): Preheat grill to medium heat. Remove the chicken from the marinade. Brush the pineapple slices with 1 tbsp olive oil and season with salt to taste. Rub grill grates lightly with oil using tongs and an oiled paper towel. Grill the chicken until cooked through, turning occasionally to prevent excessive burning, until skin is brown and crispy, and chicken is fully cooked, about 25 minutes (or until internal temperature is 165°F). In the last 10 minutes of grilling chicken, add the pineapple slices to the grill and grill them until lightly charred and warmed through, about 5 minutes per side.

Oven: Preheat oven to 400°F. Remove the chicken from the marinade. Place chicken and pineapple slices on a foil- or parchment-lined baking sheet. Brush the pineapple slices with 1 tbsp olive oil and season with salt to taste. Bake until chicken is cooked through and pineapple is tender and roasted, about 20-25 minutes.

Serve chicken with pineapple slices and rice and beans mixture.

Island Shrimp:

Add seasoning and 3 tbsp olive oil to a one gallon resealable bag. Place the shrimp in the bag with the marinade, rubbing the marinade over the shrimp to coat evenly. (Shrimp can be either grilled immediately or marinated up to 1 hour.)

Meanwhile, prepare rice according to package instructions. When rice is cooked, heat beans according to package instructions. Pour beans into prepared rice and mix to incorporate thoroughly. Cover to keep warm. While rice is cooking, prepare and cook the shrimp and pineapple. Cut a large sheet of foil, about 18 inches long (if grilling, cut two pieces this size and lay one on top of the other).

Place the marinated shrimp on the center of one half of the foil. Fold foil packet crosswise to completely cover, and seal the edges closed tightly. Drizzle the pineapple with olive oil and salt.

Grill: Preheat grill to medium-high heat. Place foil packet on grill. Place the pineapple on the grill next to the foil packet and cover the grill with lid. Grill until shrimp is just cooked through and pineapple is lightly charred, about 6-8 minutes, turning foil packet and pineapple over halfway through. Let the foil pack sit for 1-2 minutes before opening.

Oven: Preheat oven to 400°F. Place foil packet and pineapple on a baking sheet in one layer and place it in the oven. Bake for 7-9 minutes until shrimp is just cooked through. Let the foil pack sit for 1-2 minutes before opening. Serve shrimp with pineapple slices and rice and beans mixture.

*Product not included with Little Big Meal