HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk Spiced Pork
Jerk-Spiced Pork

Jerk-Spiced Pork

with Coconut Rice and Pineapple

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We love good Jerk Pork with Rice and Pineapple and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:SpicyUnder 600 calories
Allergens:Cereals containing GlutenSoyaMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Green Pepper

1 pack(s)

Green Beans

1 unit(s)


240 grams

Pork Mince

1 tin(s)

Pineapple Rings

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 pot(s)

Caribbean Style Jerk


1 pack(s)

Steamed Coconut Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2171 kJ
Energy (kcal)519 kcal
Fat19.0 g
of which saturates8.0 g
Carbohydrate54 g
of which sugars17.0 g
Protein32 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2 cm chunks. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press).


Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the pork mince and fry until brown, 2-3 mins. Use your spoon to break it up as it cooks. Add the onion, pepper and green beans to the frying pan and cook until beginning to soften, 4-5 mins. Stir occasionally.


Meanwhile, remove the pineapple rings from the tin (reserve the juice -you'll need it in a second). Chop into small 1 cm chunks. Pop the chunks and juice into a small pan, add the soy sauce and cook over medium-high heat until the mixture has thickened, 6-8 mins.


Once the veg has softened, add the Jerk spice mix to the mix along with the garlic and cook for 2 mins. Season the pork with salt and pepper. Keep cooking until the pork is cooked through and the veggies are tender. TIP: Add a splash of water if the mixture is catching to the bottom of the pan. IMPORTANT: The pork is cooked when no longer pink in the middle.


Add the coconut rice to the pan with pork and cook until piping hot, 2-3 mins. Break the rice up with your spoon as it cooks. Stir in the pineapple and sauce and season to taste with salt and pepper. Get ready to serve.


Share the rice and pork between your bowls. Enjoy!