Place root beer in a saucepan and bring to a boil. Reduce the root beer by 1/2, to a syrupy consistency, and set aside.
Preheat a grill. Lightly oil and season the chicken breasts. Grill the chicken until cooked through and the juices run clear, about 4 to 5 minutes per side.
To make rice, bring the water to a boil, add the rice and add Hoboken Eddie's sauces to the rice. Add the cinnamon and allspice, mix well, cover, and allow to cook for 20 minutes.
Slice the bananas and saute them in the butter for approximately 3 minutes.
To serve, place a spoonful of rice on each plate, top with a chicken breast, and drizzle some of the root beer glaze on top of the chicken. Top the chicken with a thin slice of Scotch bonnet pepper and serve with banana slices.
*When working with Scotch bonnet peppers, wear rubber gloves and be very careful.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Eddie McCarthy, Hoboken Eddie's, NJ
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