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Caribbean Pork Bowl & Charred Pineapple Salsa

Caribbean Pork Bowl & Charred Pineapple Salsa

with Coconut & Spinach Rice

Family Friendly
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This vibrant bowl packs all the punches when it comes to flavour, colour and texture! Simply combine pork mince with our tasty jerk seasoning, then team it with colourful veggies dressed with mint, lemon zest and charred pineapple, and you’re ready to devour the flavours of the Caribbean!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

coconut milk

1 packet

basmati rice

2 clove

garlic

1 tin

pineapple slices

1 unit

cucumber

1 unit

tomato

1 bunch

mint

½ unit

lemon

1 bag

baby spinach leaves

1 packet

pork mince

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

Not included in your delivery

olive oil

¾ cup

water (for the rice)

¼ tsp

salt

1 tbs

water (for the pork)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3331 kJ
Fat33.4 g
of which saturates15.8 g
Carbohydrate81.7 g
of which sugars19.5 g
Dietary Fibre0 g
Protein33.8 g
Cholesterol0 mg
Sodium1039 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the coconut milk, the water (for the rice) and the salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely chop the garlic (or use a garlic press). Drain the pineapple slices.

3

Heat a large frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop. Transfer to a large bowl.

4

Roughly chop the cucumber and tomato. Pick and roughly chop the mint leaves. Zest the lemon to get a good pinch, then slice into wedges. Add the cucumber, tomato, mint, lemon zest, a good squeeze of lemon juice and a small drizzle of olive oil to the pineapple. Season to taste. Roughly chop the baby spinach leaves.

5

Return the frying pan with a drizzle of olive oil to a high heat. Add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the garlic, mild Caribbean jerk seasoning and the water (for the pork) and cook, stirring, until fragrant, 2 minutes.

6

Stir the spinach through the coconut rice. Divide the coconut and spinach rice between bowls and top with the Caribbean pork. Spoon over the charred pineapple salsa. Serve with any remaining lemon wedges.