Prepare and share this authentic and delicious recipe of Paprika Prawns, Pineapple Barbecue Chicken, and Tarragon-Pepper Liempo with Olive Rice. Simple yet flavorful marinades make this grill platter finger-lickin’ good.
Paprika Prawns, Pineapple Barbecue Chicken, and Tarragon-Pepper Liempo with Olive Rice
Simple yet flavorful marinades make this grill platter finger-lickin’ good.
Ingredients
Paprika Prawns, Pineapple Barbecue Chicken, and Tarragon-Pepper Liempo with Olive Rice
- 2 teaspoons smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- fresh parsley
- 2 tablespoons olive oil
- 6 pieces Tiger Prawns (Sugpo) cleaned, deveined, and peeled with heads and tails left on
- 200 Grams fresh pineapple chunks
- 1 Cup Barbecue marinade
- 1/4 Cup Soy Sauce
- Pepper
- 1/2 kilo Chicken use chicken thighs
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 2 teaspoons fresh tarragon leaves chopped
- 1/2 kilo pork use pork belly
- olive oil
- 200 Grams black olives minced
- 6 cups white rice
- Pepper
- fresh parsley
Instructions
- Prepare the prawns: In a food processor, blend smoked paprika, salt, pepper, parsley, and olive oil together. Place prawns in a bowl then pour marinade over. Refrigerate until ready to use.
- Prepare the chicken: In a food processor, blend together pineapple, barbecue marinade, soy sauce, salt, and pepper. Transfer to a large bowl. Add chicken pieces and marinate for at least 45 minutes. Refrigerate until ready to use.
- Prepare the pork: In a large bowl, combine salt, pepper, and tarragon. Add pork belly and marinate for at least 45 minutes. Refrigerate until ready to use.
- Preheat barbecue grill to medium heat.
- Make the olive rice: Heat olive oil in a frying pan over medium heat. Sauté black olives and toss in rice. Season with salt and pepper. Sprinkle with chopped parsley. Keep warm until ready to serve.
- Working in batches, grill chicken and pork over medium heat for about 6 to 8 minutes on each side or until thoroughly cooked.
- Grill prawns for about 2 to 3 minutes on each side or just until they turn pink and are cooked through.
- Transfer chicken, pork, and prawns to a platter. Serve with olive rice.
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