Caribbean Jerk Pork and Pineapple Rice Bowls

• 1 lb pork tenderloin, cut into 1-inch cubes
• 2 cups jasmine rice
• 1 1/2 cups pineapple chunks (fresh or canned)
• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tbsp jerk seasoning
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water

Steps

1. 1 In a bowl, toss pork cubes with 2 tbsp olive oil, lime juice, and jerk seasoning; let marinate for 15 minutes.
2. 2 Meanwhile, cook rice according to package instructions using water, salt, and remaining olive oil.
3. 3 Heat a large skillet over medium-high heat and cook pork until browned and cooked through, about 6-8 minutes.
4. 4 In the same skillet, add diced bell peppers, onion, and garlic; sauté until softened.
5. 5 Combine cooked rice, sautéed vegetables, and pineapple chunks in a large bowl.
6. 6 Add the cooked pork to the rice mixture and toss gently to combine.
7. 7 Serve in bowls, garnished with cilantro.
8. 8 Enjoy immediately!

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Substitute chicken for pork for a poultry twist.
• Add black beans for extra protein and fiber.

Substitutions

• If jerk seasoning is unavailable, use a mix of paprika, allspice, garlic powder, and cayenne pepper.

Pairings

• Pairs well with a cold coconut water or a citrusy rum cocktail.

Nutrition

Tips

• For extra flavor, marinate the pork for up to 4 hours in the refrigerator.
• Adjust jerk seasoning to your spice preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of avocado slices or a simple mango salsa.

FAQ