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American Recipes
Caribbean Pork Bowl & Charred Pineapple Salsa

Caribbean Pork Bowl & Charred Pineapple Salsa

with Garlic-Spinach Rice

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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, lime zest and charred pineapple, and you’re ready to devour the flavours of the Caribbean!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

basmati rice

6 clove


1 unit


1 tin

pineapple slices

1 packet

pork mince

2 sachet

mild Caribbean jerk seasoning

1 unit


2 unit


1 bunch


1 unit


1 bag

baby spinach leaves

Not included in your delivery

olive oil

3 cup

water (for the rice)

½ tsp


2 tbs

water (for the sauce)

40 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2620 kJ
Fat19.5 g
of which saturates9.3 g
Carbohydrate74.1 g
of which sugars12.2 g
Protein36.7 g
Sodium1090 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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!


While the rice is cooking, grate the zucchini. Drain the pineapple slices.


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. Set aside in a large bowl.


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


While the mince is cooking, roughly chop the cucumber and tomato. Pick and thinly slice the mint leaves. Zest the lime to get a good pinch and slice into wedges. To the bowl with the pineapple, add the cucumber, tomato, mint, lime zest, a good squeeze of lime juice and a small drizzle of olive oil. Stir to combine. Roughly chop the baby spinach leaves.


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