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ONE RECIPE TWO CULTURES · MARY’S AI KITCHEN

Jamaican Jerk Pineapple Kettle Corn

Airline: One Recipe Two Cultures
Flight: ORTC-1696
Departure: American Comfort Food
Destination: Jamaican

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Flight Time: 20 min
Travelers: 10
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Jamaican Jerk Pineapple Kettle Corn

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Kettle Corn and Coating

8 cups store-bought sweet-and-salty kettle corn 1 ½ tablespoons coconut oil, melted

Jerk-Inspired Seasoning

1 teaspoon ground allspice ½ teaspoon dried thyme, crushed ½ teaspoon smoked paprika ½ teaspoon garlic powder ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ teaspoon fine sea salt, or to taste ⅛ teaspoon cayenne pepper, up to ¼ teaspoon, to taste

Finish and Fold-Ins

1 teaspoon lime zest, finely grated 1 cup dried pineapple, cut into small pieces 1 cup toasted unsweetened coconut chips

Equipment

Half sheet pan
Mixing bowls

Step 1 of 51/5

Step 1

Heat the oven to 250°F. Line a large rimmed baking sheet with parchment paper.

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Substitution: Coconut oil

Use 1 tablespoon avocado or refined sunflower oil.

The coating stays liquid at room temperature and has less coconut aroma; keep the coconut chips.

Substitution: Dried pineapple

Use 1 cup dried mango cut into small pieces.

Expect a different fruit sweetness and similar chew; fold in only after cooling.

Substitution: Toasted unsweetened coconut chips

Use 1 cup toasted unsalted sliced almonds.

This changes the tropical flavor and adds a tree-nut allergen; fold in after cooling and do not claim the same nutrition.

Substitution: Dried thyme

Use ¼ teaspoon ground thyme for the ½ teaspoon dried leaves.

The fine powder disperses more strongly; blend thoroughly into the dry seasoning.

Substitution: Smoked paprika

Use ½ teaspoon sweet paprika.

The color remains similar but the smoky flavor is reduced; no cooking-time change is needed.

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