Jerk Pork & Pineapple Skewers


This flavoursome meal is the perfect mix of sweet and savoury.


  • 6 pork fillets (540g approx), cut into 3cm chunks

  • 2 tbsp jerk dressing 

  • 1/2 small pineapple, peeled, cored and cut into 3cm chunks

  • 1 pepper, deseeded and cut into 3cm pieces

  • 1/2 tbsp oil for frying

  • 1 red onion, finely diced

  • 400g frozen peas, defrosted

  • 250g of cooked brown basmati rice

  • 2 tbsp coconut milk

  • 2 limes, 1 juiced and zested

  • Coriander leaves to serve (optional)

  • Salt and pepper to season


  • Preheat the oven to 180 degrees C/gas mark 4

  • Pop the pork chunks into a bowl and toss with the jerk paste, juice of one lime and seasoning 

  • Thread onto skewers, alternating with chucks of pineapple, pepper and pork

  • Cook the skewers in the oven for 10 to 15 minutes, turning so they are cooked evenly on each side

  • Meanwhile, heat the oil in a pan and fry the onion over a medium heat for four to five minutes until just golden

  • Add the peas, rice and cook for a further two minutes

  • Stir in the coconut milk and the zest of one lime, season and heat through

  • Cut the remaining lime into wedges

  • Sprinkle the coriander leaves over the rice and serve with the pork and pineapple skewers and lime wedges



  • Mix the jerk paste with some plain yogurt to reduce the ‘chill’ heat

  • If using wooden skewers, soak in water before use

  • If you cannot find a fresh pineapple, use 225g of good quality pineapple

  • Can use six chicken thighs instead of pork

  • Can be cooked in a griddle pan or on the BBQ



40 mins

This meal requires 15 minutes prep time before 25 minutes cooking.


This recipe will give you four portions.

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