Caribbean Pork & Pineapple Rice Bowl with Salsa

Caribbean Pork & Pineapple Rice Bowl with Salsa

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

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

Preparation Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin

pineapple slices

1 packet

pork strips



1 bag




1 punnet

cherry tomatoes

1 packet

smokey aioli

(ContainsEggMay be present Tree Nuts)

1 packet

microwavable basmati rice


1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3373 kJ
Fat45.1 g
of which saturates5.4 g
Carbohydrate63.3 g
of which sugars23 g
Protein36.5 g
Sodium1567 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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 pineapple and pork, tossing, until cooked, 3-4 mins


• Cut lemon into wedges. Thinly slice mint • Slice cucumber. Halve tomatoes • In a bowl, add cucumber, tomato and 1/2 the mint • Add a good squeeze of lemon juice and a drizzle of oil • Toss and season to taste • In a second 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 lemon wedges