Jerk Turkey Tenderloin:
Fresh Pineapple Salsa:
Rice and Beans:
Jerk Turkey Tenderloin: Stir the oil with the garlic, scotch bonnet, thyme, brown sugar, ginger, lime juice, allspice, Worcestershire sauce, cinnamon, lime zest, salt and cloves. Rub the mixture all over the turkey. Cover and chill for 30 minutes.
Pineapple Salsa: Combine pineapple, red pepper, red onion, jalapeno, cilantro, lime juice and salt. Chill for 30 minutes before serving. Adjust salt to taste.
Rice and Beans: Heat the oil in a saucepan set over medium-high heat. Add the green onion, garlic, ginger, thyme and allspice. Sauté for 1 minute or until softened. Add rice, salt and pepper. Stir for 2 minutes or until rice is completely coated.
Pour in the coconut milk and chicken broth; bring to a boil and reduce the heat to low. Stir in the beans. Simmer, covered, for 15 minutes or until rice has absorbed all the liquid. Remove from heat and let stand for 10 minutes. Fluff with a fork.
Meanwhile, preheat the grill to medium-high; grease the grate well. Grill the turkey, turning as needed, for 10 to 15 minutes or until cooked through. Rest for 5 minutes before slicing. Serve with rice and beans, and pineapple salsa.
For an extra spicy jerk rub, use 2 scotch bonnets. Use the rub for grilled chicken or pork. Substitute black beans for the kidney beans.