Waffle Batter:
1 cup waffle mix (your favorite)
1 egg, beaten
5 oz. coconut water
2 Tbsp. melted butter
2 oz. unsweetened coconut milk
1 tsp. coconut extract
½ cup sheared coconut
¼ cup pecans

Melt the butter; combine all ingredients together and hand mix until smooth.

Jerked Chicken Thighs:
4 boneless chicken thighs
Wet jerk spice, to taste (such as Walkerwood)
Salt and pepper to taste
1 Tbsp. canola oil

Combine the jerk seasoning with the oil, salt and pepper. Add in the chicken thighs and marinate for a minimum of one hour to overnight.

Fruit Salsa:
1 mango, diced
¼ pineapple, diced
½ red bell pepper, diced
2 Tbsp. rd onion, diced
1Tbsp. cilantro, chopped
1 jalapeno pepper, seeded and minced
2 Tbsp. lime juice, fresh squeezed
1 Tbsp. cider vinegar
1 Tbsp. canola oil
1 Tbsp sugar
Combine all ingredients, adjust with salt and pepper.

Butter Rum Sauce:
1 cup maple syrup
¼ cup brown sugar
2 Tbsp. melted butter
2 Tbsp. rum
¼ tsp. cinnamon

Bring all ingredients to a boil.

To prepare dish: Pre-heat grill and grill chicken, covered, over indirect medium heat for 30-40 minutes or until meat thermometer reaches 165 degrees. Make the waffle in a waffle iron. Place waffle on a plate and top with grilled chicken, drizzle with rum syrup and top with fruit salsa.