Directions

• In large sealable plastic bag, place olive oil, 3 tablespoons lime juice, lime zest, garlic, jalapeño and ginger. Add chicken and marinate in refrigerator at least 30 minutes.
• Meanwhile, in medium saucepan over medium high heat, place coconut milk and chicken broth. Bring to a boil and add remaining 1/4 cup lime juice and salt. Stir in rice, cover, reduce heat and cook 30 minutes.
• Remove chicken from marinade and discard marinade. Sprinkle chicken on both sides with jerk seasoning and place on broiler pan. Place under hot broiler about 8 inches from heat. Cook about 8 minutes per side or until internal temperature reaches 165° F.
• While chicken cooks, in medium skillet over medium high heat, place 2 tablespoons of the cooking oil. Peel plantains and cut in 1/2 inch thick slices. Fry in hot oil about 1 1/2 minutes per side, pushing down with back of spatula to flatten. When browned, remove from pan and drain on paper towels. Cut each slice into quarters, leaving a few whole for garnish.
• Heat remaining 2 tablespoons oil in skillet. Add green onions and cook until soft. Stir in cooked rice, pineapple and soy sauce. Add chopped mint and cut plantains.
• Place rice and chicken on serving dish, top with reserved fried plantains. Pour some of the Lime-Coconut Sauce (recipe below) over top and pass remainder in a small bowl. Garnish with lime slices, toasted coconut, red peppers, and mint sprigs.
• Lime-Coconut Sauce:In small saucepan, place 3/4 cup unsweetened coconut milk, 2 tablespoons brown sugar, 1 tablespoon grated lime zest, 2 tablespoons dark rum, 1/4 cup fresh lime juice and 1/2 teaspoon kosher salt. Place over medium high heat and stir until hot.