Jerk Pork & Pineapple Skewers
Dinner
This flavoursome meal is the perfect mix of sweet and savoury.
Ingredients
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6 pork fillets (540g approx), cut into 3cm chunks
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2 tbsp jerk dressing
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1/2 small pineapple, peeled, cored and cut into 3cm chunks
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1 pepper, deseeded and cut into 3cm pieces
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1/2 tbsp oil for frying
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1 red onion, finely diced
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400g frozen peas, defrosted
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250g of cooked brown basmati rice
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2 tbsp coconut milk
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2 limes, 1 juiced and zested
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Coriander leaves to serve (optional)
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Salt and pepper to season
Method
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Preheat the oven to 180 degrees C/gas mark 4
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Pop the pork chunks into a bowl and toss with the jerk paste, juice of one lime and seasoning
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Thread onto skewers, alternating with chucks of pineapple, pepper and pork
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Cook the skewers in the oven for 10 to 15 minutes, turning so they are cooked evenly on each side
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Meanwhile, heat the oil in a pan and fry the onion over a medium heat for four to five minutes until just golden
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Add the peas, rice and cook for a further two minutes
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Stir in the coconut milk and the zest of one lime, season and heat through
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Cut the remaining lime into wedges
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Sprinkle the coriander leaves over the rice and serve with the pork and pineapple skewers and lime wedges
Tip:
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Mix the jerk paste with some plain yogurt to reduce the ‘chill’ heat
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If using wooden skewers, soak in water before use
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If you cannot find a fresh pineapple, use 225g of good quality pineapple
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Can use six chicken thighs instead of pork
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Can be cooked in a griddle pan or on the BBQ
Time
Serves
40 mins
This meal requires 15 minutes prep time before 25 minutes cooking.
4
This recipe will give you four portions.