Chargrilled Jerk Pork Steak, Haloumi & Tangy Mayo
with Pineapple-Avocado Couscous
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
Your average couscous gets a summertime makeover with the addition of fresh pineapple and tasty avocado. These Caribbean jerk-spiced pork steaks are the perfect protein partner to pair with this hearty grain, you’ll be on BBQ duty every weekend! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight. We’ve replaced the lime & chilli mayo in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
Avocado
1 sachet
Mild Caribbean Jerk Seasoning
1 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Mixed Salad Leaves
1 tin
Pineapple Slices
300 g
Pork Loin Steak
1
Red Onion
1 packet
Haloumi
(Contains: Milk)
1 packet
Garlic Aioli
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
¾ cup
Boiling water
Utensils
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle.
• Drain pineapple slices reserving some juice
(1/2 tbsp per person).
• Slice avocado in half, scoop out flesh and roughly
chop.
• Thinly slice red onion.
• In a medium bowl, combine onion, a drizzle of olive
oil and a pinch of salt and pepper.
• In a large bowl, combine mild Caribbean jerk
seasoning and a drizzle of olive oil. Add pork loin
steak and toss to coat.
• In a second medium bowl, add couscous, stock
concentrate and the butter. Add the boiling water
(see ingredients) and stir to combine.
• Immediately cover with a plate and leave for
5 minutes. Fluff up with a fork and set aside.
• When BBQ is hot, grill pineapple and haloumi until charred, 2-4 minutes each side. Transfer to a plate and set aside.
No BBQ? Cook pineapple and haloumi in a frying pan until lightly charred, for 2-4 minutes each side over a high heat.
• Grill pork loin steaks until charred and cooked
through, 2-4 minutes each side. Transfer to a plate
and rest for 5 minutes.
• Meanwhile, grill onion on BBQ, tossing occasionally,
until tender and slightly charred, 6-8 minutes.
Transfer to the plate with the pineapple.
No BBQ? Return frying pan to medium-high heat with
a drizzle of olive oil. Cook pork until cooked through,
3-4 minutes each side. Set aside. Cook onion, tossing
occasionally, until tender and lightly charred,
4-5 minutes.
• Roughly chop grilled pineapple.
• To the couscous, add pineapple, onion, avocado,
mixed salad leaves, a good drizzle of olive oil and
the reserved pineapple juice. Stir to combine and
season to taste.
• Slice pork.
• Divide pineapple-avocado couscous between bowls.
• Top with chargrilled jerk pork steak.
• Serve with a dollop of garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: One reviewer enjoyed the overall dish, while another did not enjoy the couscous component.
- Ease of prep: One reviewer confirmed the recipe works well without a BBQ, cooking successfully on the cooktop instead.
