Watch Compton's Trap Kitchen Prep a Caribbean Feast for the Holidays

Comprised of chef duo Spanky and News, Los Angeles-based Trap Kitchen has served up dishes to an epic range of celebrities from Wiz Khalifa to Martha Stewart. Hailing from the neighborhood of Compton, the two-man team is known for a versatile range of culinary treats that draw references from Soul Food to Hawaiian delicacies. Determined to put their skills to the test, HYPEBEAST challenged the duo to give us some non-traditional holiday meal inspiration by creating two courses of Caribbean inspired flavors using BACARDÍ as a key ingredient.

Already familiar with the tastes of the region, having grown up in a household of Caribbean descent, chef Spanky brought some serious island heat to the table in the form of a Jerk Chicken and Shrimp Pineapple Bowl. Then, flexing their skills, Trap Kitchen gave us a rare treat by prepping us a BACARDÍ Pineapple Rum Cake to cool down from the spice. The dishes were paired with a Ginger Snap cocktail to compliment the food and get the party vibe going.

Watch the complete video above, read below to learn how to prepare the Trap Kitchen’s Caribbean x Compton holiday meal, and make sure to drop by the BACARDÍ website for more island inspiration.

Jerk Chicken and Shrimp Pineapple Bowl
Ingredients:
Halved Pineapple
Boneless Chicken Thighs
Jasmine Rice
Peeled Shrimp
Jerk Rub
Jerk Marinade
Green Onions

Directions:
Marinate shrimp and chicken with ample amounts of Jerk rub and Jerk marinade (to desired level of spice) for up to 24 hours. Grill. Prepare jasmine rice. Half and hollow out a pineapple. Layer rice, chicken and shrimp inside the hollowed pineapple. Garnish with green onion. Top with sauce of choice.

BACARDÍ Pineapple Rum Cake
Ingredients:
BACARDÍ Superior
Sliced Pineapple
Yellow Cake Mix
Eggs
Vegetable Oil
Cold Water

Directions:
Preheat oven to 350 degrees. Mix 1/2 cup of BACARDÍ Superior, 1 box of yellow cake mix, 4 eggs, 1/2 cup of vegetable oil and 1/2 cup of cold water together. Pour into a greased and floured bunt cake pan then bake for one hour. Top with sliced pineapple.

Glaze
Ingredients:
BACARDÍ Superior
Butter
Sugar
Water

Directions:
Heat 1/2 cup of butter, 1/2 cup of sugar, and 1/8 cup of water together. Remove from heat and add 1/4 cup of BACARDÍ Superior (you may want to use rum instead of water for a thicker glaze). Poke holes in the cake and pour glaze over cake. Repeat and allow the cake to absorb the rum glaze. Allow the cake to absorb the glaze for up to 24 hours before serving.

Ginger Snap Cocktail
Ingredients:
BACARDÍ Gold
Ginger Ale
Lime

Directions:
Pour 1 part BACARDÍ Gold, 2 parts ginger ale into a highball glass. Stir. Garnish with a lime wedge.