Ingredients

• Cooking spray
• 1 (8-oz) can pineapple slices in juice (undrained)
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon rum extract
• 1 tablespoon lime juice
• 1 teaspoon seasoned salt
• 1 teaspoon curry powder
• 1 teaspoon green pepper sauce
• 1 ½ lb boneless country-style pork ribs

Prep

• Coat grill rack with cooking spray; preheat grill.
• Drain juice from pineapple into medium bowl. Set pineapple slices aside.

Steps

1. Add remaining ingredients (except ribs and pineapple slices) to pineapple juice; whisk until blended. Add ribs and pineapple slices, turning to coat all sides; let stand 10 or more minutes, turning occasionally, to marinate.
2. Place ribs on grill, reserving pineapple and marinade; close lid (or cover loosely with foil). Grill 6–8 minutes on each side and until 160°F (for medium).
3. Bring reserved marinade to boil on medium-high, stirring often. Reduce heat to low; simmer at least 5 minutes or until ready to serve.
4. Place pineapple slices on grill during last 5 minutes of pork grill time. Grill 4–5 minutes, turning occasionally, or until hot. Top pineapple and pork with marinade. Serve.

Ingredients

• 1 ¼ cups water
• 1 (15 oz) can green pigeon peas
• 1 (7 oz) box coconut-ginger rice
• 1 teaspoon green pepper sauce

Steps

1. Place water in medium saucepan and bring to a boil on high. Drain peas.
2. Stir remaining ingredients (including seasoning packets from rice) into water. Cover and reduce heat to low; simmer 20 minutes or until water is absorbed and rice is tender. Stir and serve.