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Caribbean Pork & Pineapple Rice Bowl with Salsa

Caribbean Pork & Pineapple Rice Bowl with Salsa

Caribbean Pork & Pineapple Rice Bowl with Salsa

Pre-Prepped | Three Steps | Ready in 15

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

pineapple slices

1 packet

pork strips

1

lime

1 bag

mint

1

cucumber

1 punnet

snacking tomatoes

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

microwavable basmati rice

(Contains: Soy;)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3194 kJ

Fat42.6 g

of which saturates4.8 g

Carbohydrate61.3 g

of which sugars18.7 g

Protein31.9 g

Sodium1241 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Drain and chop pineapple • In a bowl, combine pork strips, seasoning and olive oil • Heat oil in a frying pan over high heat • Cook pineapple and pork, tossing, until cooked, 3-4 mins

2

• Cut lime into wedges. Thinly slice mint • Slice cucumber. Halve tomatoes • In a bowl, combine cucumber, tomato, a squeeze of lime juice, a drizzle of oil and half the mint. Season to taste • In a second bowl, combine aioli and a dash of water

3

• Microwave rice until steaming, 2-3 mins • Plate up rice, pork mixture and salsa • Dollop over aioli • Serve with remaining mint and remaining lime wedges

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