FOR CHIPS Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F. Fry plantain pieces 2 minutes; drain on paper towels. Flatten pieces between 2 sheets of parchment paper to a thickness of 1/4". Return plantains to skillet; continue to fry until golden. Remove. Drain on paper towels; transfer to sheet pan lined with parchment; sprinkle with salt. FOR JERK PORK Rub pork with salt and pepper; reserve. Heat 3 TBSP olive oil in a skillet over medium heat; stir in 1/2 TBSP jerk seasoning. Add mango, pineapple, onion, and peppers; saute 5 minutes or until they soften. Remove fruit and vegetables from skillet; cool. Using bamboo skewers soaked in cold water (to prevent scorching), make kebobs by alternately skewering pork, fruits, and vegetables. Place kebobs in shallow dish. Mix remaining olive oil with 2 1/2 TBSP jerk seasoning; pour over kebobs. Cover; marinate overnight. To serve, grill kebobs over hardwood fire to desired doneness. Serve 2 per person; garnish with plantains; serve Pickapeppa hot sauce on the side. Busted by Christopher E. Eaves
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1990 (100%)|
|Amt Per Serving||% DV|
|Total Fat 225g||300 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 106.4g|
|Polyunsanturated Fat 70.1g|
|Cholesterol 0mg||0 %|
|Sodium 39mg||1 %|
|Potassium 1.4mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 1990
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