This delicious bowl is packed full of island flair. Take one part juicy pork mince, one part tropical flavour and add just a bit of heat, and you have an authentic Caribbean meal in less than half an hour!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
long red chilli
mild Caribbean jerk seasoning
water (for the rice)
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 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt, stir, 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, drain the pineapple slices. Heat a large frying pan over a high heat. Add the pineapple slices and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly.
While the pineapple is charring, roughly chop the cucumber, tomato and coriander. Zest the lime to get a generous pinch and cut into wedges. Thinly slice the long red chilli (see ingredient list), if using. Roughly chop the charred pineapple.
In a medium bowl, add the tomato, cucumber, pineapple, lime zest and 1/2 the coriander. Add a generous squeeze of lime juice and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the mild Caribbean jerk seasoning and remaining garlic and cook until fragrant, 1 minute.
Divide the garlic rice and Caribbean spiced pork between bowls. Top with the charred pineapple salsa. Garnish the adults' portions with the remaining coriander and chilli (if using). Serve with the remaining lime wedges.