Caribbean Pork & Pineapple Pita Pockets

Name: Caribbean Pork & Pineapple Pita Pockets with Potato Fries & Lime-Chilli Mayo
Total time: 25 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 2 Potato; 1 tin Pineapple Slices; 1 Baby Cos Lettuce; 250 g Pork Strips; 1 sachet Mild Caribbean Jerk Seasoning; 2 Pita Bread; 1 Lime and Chilli Mayo; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Potato Fries & Lime-Chilli Mayo

Recipe Development TeamUpdated on May 04, 2026

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Calories

734 kcal

Protein

41.8g protein

Preparation Time

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Gluten
Wheat
Eggs
May contain traces of allergens
Milk

Transport your tastebuds to the tropics with juicy pork and charred pineapple tucked into soft pita pockets. Served with a crisp cos salad and golden potato fries, it’s a sweet and savoury sunshine feast that’s ready in a flash.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Potato

1 tin

Pineapple Slices

Baby Cos Lettuce

250 g

Pork Strips

1 sachet

Mild Caribbean Jerk Seasoning

Pita Bread

(Contains: Gluten, Wheat; May be present: Milk.)

Lime and Chilli Mayo

(Contains: Eggs;)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories734 kcal

Energy (kJ)3070 kJ

Fat21.3 g

of which saturates3.9 g

Carbohydrate93.2 g

of which sugars27.4 g

Dietary Fibre8.5 g

Protein41.8 g

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, drain pineapple slices. Finely shred baby cos lettuce.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred,
2-3 minutes each side. Transfer pineapple to a chopping board and roughly chop.
Little cooks: Help wash and tear the lettuce leaves!

• Return frying pan to a high heat with a drizzle of olive oil.
• Cook pork strips and mild Caribbean jerk seasoning in batches, tossing
occasionally, until golden and cooked through, 2-4 minutes.
• Transfer to a bowl.
• Bake pita bread directly on wire oven rack until heated through, 2-3 minutes.

• In a large bowl, combine cos, charred pineapple and a drizzle of white wine
vinegar and olive oil. Season to taste with salt and pepper.
• Halve pita bread and spread with lime & chilli mayo. Fill with some cos salad and
Caribbean pork.
• Serve with potato fries and any remaining salad. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, when the fries have 5
minutes remaining, sprinkle with Cheddar cheese and bake until melted and golden.
Slice lime into wedges and squeeze into the salad. Add coriander to pita.
Little cooks: Take charge and help assemble the pita pockets!