HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Pork & Veggie Fries
Cajun Pork & Veggie Fries

Cajun Pork & Veggie Fries

with Charred Pineapple Slaw & Garlic Dip

Read more

Pork and veggies for dinner is fun, but let’s really boost its appeal at the table by adding our creole spice blend to coat the pork, charred pineapple crunchy slaw and a bit of colourful veggie fries. Put it all together and you’ve got a very exciting dish to eat tonight!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 30g carbsUnder 650kcalDietitian approved

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 bag


½ tin

pineapple slices

1 packet

pork loin steaks

1 bag

shredded cabbage mix

1 packet

garlic dip

(May be presentGluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy)

1 sachet

Creole spice blend

Not included in your delivery

olive oil

10 g



1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2084 kJ
Fat25.2 g
of which saturates4.8 g
Carbohydrate26 g
of which sugars16.6 g
Dietary Fibre9.4 g
Protein40.7 g
Sodium838 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 240°C/220°C fan-forced. Cut carrot, parsnip and courgette into fries. Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.


Meanwhile, thinly slice herbs. Reserve some pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people), then drain pineapple slices. In a medium bowl, combine Creole spice blend, a pinch of salt and a drizzle of olive oil. Add pork and turn to coat.


Heat a large frying pan over high heat. Cook pineapple slices until lightly browned, 2-3 minutes each side. Transfer to a plate, then roughly chop.


When the veggies have 10 minutes remaining, return the frying pan to medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Remove pan from heat, then add the butter and reserved pineapple juice, turning pork to coat. Transfer to a plate to rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!


In a second medium bowl, combine charred pineapple, shredded cabbage mix, a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.


Slice Cajun pork. Divide pork, veggie fries and charred pineapple slaw between plates. Spoon over any remaining sauce from the pan. Garnish with herbs. Serve with garlic dip.