1 Pound Tilapia, around 3-4 fillets
1 Tsp allspice
1 Tsp nutmeg
1 Tsp cinnamon
1 Tsp garlic powder
1 Tsp ground ginger
1 Tsp black pepper
½ Tsp cayenne pepper
½ Tsp ground cloves
2 Tsp salt
2 Tbsp oil
1 Whole pineapple
1 Red pepper, cored and diced
6 Green onions, sliced
2 Garlic cloves, minced
6 Cups cooked rice
- Make the jerk seasoning by mixing together the allspice, nutmeg, cinnamon, garlic powder, ground ginger, black pepper, cayenne pepper, ground cloves, and salt.
- Rub the jerk seasoning all over the fish.
- Set the smoker to 275°F using Bradley Flavor Bisquettes of choice (alder, apple, and pacific blend work well).
- Place the fish fillets on a smoker rack and put the rack in your Bradley Smoker. Smoke the fish until they reach an internal temperature of 145°F (about 2 hours). Remove from the smoker.
- Cut the pineapple in half from top to bottom. Hollow out each pineapple half by scooping out all the pineapple flesh. Chop the pineapple fruit into small chunks and discard the tough core portion.
- Heat oil in a skillet or wok, to medium heat. Add diced red pepper and garlic cloves and saute for 3-4 minutes.
- Add the pineapple and green onions to the skillet and saute for another 5 minutes.
- Stir in the cooked rice and fry for another 7-10 minutes. Heat the rice thoroughly and stir often, scraping the bottom of the skillet so the rice does not stick to the bottom.
- Remove from heat. Crumble the smoked Tilapia in medium sized chunks all over the rice and stir so the fish is mixed through the rice pilaf.
- Spoon the rice pilaf in the hollowed out pineapple halves and serve.