Ingredients

The following ingredients have 12 Servings
  • 1 medium half-ripe plantain
  • 4 teaspoons salt-free Jamaican jerk seasoning (such as Benson’s Calypso blend)
  • 1 teaspoon packed brown sugar
  • ¾ cup pineapple juice
  • 1 5-oz. package fresh arugula or fresh arugula and baby spinach blend (8 cups)
  • 3 cups fresh pineapple chunks (½-inch pieces)
  • 1½ cups cooked sorghum (see tip in recipe intro)
  • 1½ cups cooked steel-cut oats (see tip in recipe intro)
  • 1½ cups cooked wild rice (see tip in recipe intro)
  • 1½ cups bite-size strips red and/or green bell peppers
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons coconut flakes or chips
  • 1 lime, cut into wedges

Instruction

  • Make Jerk-Flavor Plantain Chips: Preheat an air fryer to 375°F. Peel and thinly slice 1 medium plantain. Mist plantain slices with water (if necessary) and toss with 2 tsp. of the jerk seasoning and the brown sugar. Working in batches if necessary, arrange slices in a single layer in the basket of air fryer. Air-fry 6 to 8 minutes or until crisp. Let chips cool; they will continue to crisp as they cool.
  • In a large bowl whisk together pineapple juice and remaining 2 tsp. jerk seasoning. Divide arugula among bowls. Add the next five ingredients (through bell peppers). Season with salt and pepper. Drizzle with pineapple juice mixture. Top with Jerk-Flavor Plantain Chips and sprinkle with coconut. Serve with lime wedges.