
Jerk Pork & Pineapple Skewers
Dinner
This flavoursome meal is the perfect mix of sweet and savoury.
Ingredients
-
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
Method
-
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
Tip:
-
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
Time
Serves
40 mins
This meal requires 15 minutes prep time before 25 minutes cooking.
4
This recipe will give you four portions.