Caribbean Pork & Pineapple Rice Bowl with Salsa
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we're going tropical with a Caribbean pork and pineapple rice bowl topped off with a refreshing mint salsa and creamy smokey aioli.
Heads-up - you'll need a microwave for this recipe.
Always refer to the product label for the most accurate ingredient and allergen information.
1 tin
pineapple slices
1 packet
pork strips
1
lime
1 bunch
mint
1
cucumber
1 punnet
cherry tomatoes
1 packet
smokey aioli
(ContainsEggMay be present Tree Nuts)1 sachet
mild Caribbean jerk seasoning
1 packet
microwavable basmati rice
(May be present Gluten)Not included in your delivery
olive oil
• Drain and chop pineapple • In a bowl, combine pork strips, jerk seasoning and olive oil • Heat oil in a frying pan over high heat • Cook pork and pineapple, tossing, until cooked through, 3-4 mins
• Cut lime into wedges. Thinly slice mint • Chop cucumber and halve tomatoes • In a bowl, combine cucumber, tomatoes and 1/2 the mint • Add a good squeeze of lime juice and a drizzle of oil • Toss and season to taste • In a bowl, combine aioli and a dash of water
• Microwave rice until steaming, 2-3 mins • Plate up rice, pork mixture and salsa • Serve with aioli, remaining mint and lime wedges