Grilled Jerk Swordfish Caribbean with Pineapple Rice

Take your taste buds on a tropical getaway with this vibrant Grilled Jerk Swordfish Caribbean with Pineapple Rice! Perfectly marinated in bold and spicy jerk seasoning, the swordfish steaks are grilled to smoky, tender perfection, creating a flavorful crust that’s impossible to resist. Paired with a fragrant coconut jasmine rice studded with sweet, juicy pineapple and zesty lime, this dish strikes the perfect balance of savory and sweet. Fresh green onions and cilantro add a burst of freshness, while the creamy rice is finished with a touch of silky butter. Ideal for summer cookouts or a weeknight escape to the islands, this recipe is easy to make yet impressively delicious. Ready in under an hour, it’s a show-stopping meal that’s as beautiful as it is flavorful.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces (6-8 oz each) Swordfish steaks
• 4 tablespoons Jerk seasoning
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 1.5 cups (diced, fresh or canned) Pineapple
• 1 cup (uncooked) Jasmine rice
• 1 cup Coconut milk
• 1 cup Water
• 2 stalks (sliced) Green onions
• 0.25 cup (chopped) Cilantro
• 1 tablespoon Lime juice
• 1 tablespoon Butter

Directions

Step 1

Preheat your grill to medium-high heat (400-450°F). Clean the grill grates and lightly oil them to prevent sticking.

Step 2

Pat the swordfish steaks dry with paper towels. Rub each steak evenly with 1 tablespoon of jerk seasoning, a drizzle of olive oil, and a pinch of salt. Set aside to marinate while you prepare the rice.

Step 3

In a medium saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Step 4

Stir the diced pineapple, sliced green onions, chopped cilantro, and lime juice into the cooked rice. Add the butter and fluff the rice with a fork to combine. Keep warm over low heat or set aside.

Step 5

While the rice cooks, grill the swordfish. Place the steaks on the preheated grill. Cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking to keep the fish tender.

Step 6

Remove the swordfish from the grill and let them rest for 2-3 minutes to allow the juices to redistribute.

Step 7

Serve the grilled jerk swordfish over the pineapple rice. Garnish with extra cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1777.9g)

Amount per serving	% Daily Value*
Calories	2047.6

Total Fat 89.9g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 509.2mg	0%
Sodium 10323.0mg	0%
Total Carbohydrate 182.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 102.5g
Protein 171.6g	0%

Vitamin D 5445.3IU	0%
Calcium 154.0mg	0%
Iron 5.3mg	0%
Potassium 3769.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 30.8%

Carbs: 32.8%