Ingredients:

For the Tropical Pilaf Rice:

• 2 cups rice
• 2 cups coconut water
• 1 cup grilled pineapples, chopped
• 1 packet sazon
• 1/2 teaspoon black pepper
• Fresh parsley, chopped

For the Jerk Sauce:

• 1 yellow onion, chopped
• 6 stalks green onions, chopped
• 3/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/2 cup white vinegar
• 2 tablespoons brown sugar
• 1 jalapeno pepper, seeded and halved (or scotch bonnet pepper)
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

For the Steak and Shrimp:

• Bite-sized pieces of steak
• Shrimp
• Additional onions and bell peppers for sautéing

Directions:

1. Prepare the Tropical Pilaf Rice:
   1. In a pot, combine the rice, coconut water, grilled pineapples, sazon, and black pepper.
   2. Cook the rice according to package instructions.
   3. Once cooked, fluff the rice with a fork and garnish with fresh parsley.
2. Make the Jerk Sauce:
   1. In a food processor, combine the yellow onion, green onions, jalapeno pepper, soy sauce, vegetable oil, white vinegar, brown sugar, thyme leaves, kosher salt, allspice, cinnamon, and cloves.
   2. Puree the ingredients until smooth.
3. Cook the Steak:
   1. Cut the steak into bite-sized pieces.
   2. In a skillet over medium-high heat, cook the steak pieces for about 1 minute on each side.
   3. Pour the jerk sauce over the cooked steak and let it coat the pieces.
   4. Remove from heat.
4. Cook the Shrimp:
   1. In the same skillet, cook the shrimp for about 2 minutes on each side.
   2. Add the jerk sauce to the shrimp and let it caramelize slightly, giving the shrimp a ‘C’ shape.
5. Sauté Onions and Bell Peppers:
   1. In another skillet, sauté additional onions and bell peppers until softened and slightly charred.
6. Serve:
   1. Serve the jerk steak and shrimp over the tropical pilaf rice, garnished with sautéed onions and bell peppers.
   2. Enjoy your flavorful Caribbean-inspired dish!

Note: Adjust the spiciness of the dish by controlling the amount of jalapeno or scotch bonnet pepper used in the jerk sauce.
Additionally, feel free to customize the recipe with your favorite vegetables or additional seasoning.

Bestanddele
2 Pakkies Vingerbeskuitjies of swiss roll
410 g Blik Mango Skywe of vars mango skywe
2 Kiwi vrugte geskil en in skyfies gesny
1 blikkie grenadilla pulp
550 ml Melk
60 ml Vlapoeier
40 ml Suiker
125 ml Geklikste Room
Gebruik bietjie lemoensap in die plek van die mango stroop as vars mangos gebruik.

Metode
Dreineer Mangos en hou die stroop. Meng Vlapoeier met 50 ml melk.
Kook melk en voeg vlapoeier mengsel by.
Voeg suiker by vla en roer tot dik.
Pak helfte van beskuitjies in bak.
Gooi stroop oor beskuitjies.
Gooi helfte van vla oor beskuitjies.
Gooi mango skywe oor en paar stukkies kiwi vrugte.
Pak dan die ander helfte beskuitjies op.
Gooi die ander helfte van die vla oor.
Plaas in yskas tot geset. Versier met room, skywe mango, kiwi vrugte en die grenadilla pulp.