Jerk Oxtail With Pineapple Mango Sauce Recipe

Danielle November 19, 2020

How To Make Jerk Oxtail With Pineapple Mango Sauce

Composed of more bone than meat, the oxtail has the most robust flavor thanks to the bone marrow. In this recipe, we flavor it with a sweet fruity sauce.

Cooking: 2 hours
Marinating Time: 8 hours
Total: 10 hours


  • 4lboxtailfat-trimmed

Jerk Marinade:

  • 5scallions
  • green onions
  • 5fresh thyme sprigschopped
  • 2tspsalt
  • ½tspblack pepper
  • 1tbspbrown sugar
  • 2tspallspiceground
  • 1tspnutmeg
  • 1tspCinnamon
  • 2scotchbonnet peppers
  • cupsoy sauce
  • 2tbspVegetable Oil
  • ¼cupvinegar
  • 1onionchopped
  • ½cuporange juice
  • 2garlic cloves
  • 1tspgingergrated

Mango PIneapple Sauce:

  • 2tbspwhite rum
  • cupswater
  • 1cuppineapple juice
  • 1cupmango nectar
  • 1cuppineapplediced
  • ¼cuphoney
  • 1tbspsoy sauce


  1. Blend Jerk ingredients together until smooth.

  2. Pour over Oxtail and let it marinate overnight.

  3. Grill/smoke Oxtail at 275 degrees F for about 2 hours, flipping them over halfway through.

  4. To make the mango-pineapple sauce, bring all ingredients to a boil. Use some of the sauce to glaze the oxtail when you have about 15 minutes of cooking time remaining. Reserve some sauce for serving.

  5. After grilling and deboning the oxtail, serve hot alongside mango-pineapple sauce.

  6. Enjoy!


  • Calories: 1402.75kcal
  • Fat: 90.33g
  • Saturated Fat: 33.92g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 40.89g
  • Polyunsaturated Fat: 4.44g
  • Carbohydrates: 53.56g
  • Fiber: 3.65g
  • Sugar: 42.36g
  • Protein: 88.29g
  • Cholesterol: 299.37mg
  • Sodium: 2043.65mg
  • Calcium: 129.01mg
  • Potassium: 1863.64mg
  • Iron: 10.89mg
  • Vitamin A: 46.51µg
  • Vitamin C: 65.23mg
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