HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk Pork & Charred Pineapple Salsa
Jerk Pork & Charred Pineapple Salsa

Jerk Pork & Charred Pineapple Salsa

with Coconut-Spinach Rice

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This vibrant bowl packs all the punches when it comes to flavour, colour and texture! Simply combine pork mince with our tasty jerk seasoning, then team it with colourful veggies dressed with mint, lime zest and charred pineapple, and you’re ready to devour the flavours of the Caribbean!


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 Time25 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

coconut milk

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

3 clove


1 unit


1 tin

pineapple slices

1 packet

pork mince

2 sachet

mild Caribbean jerk seasoning

2 unit


1 tin


1 bunch


1 unit


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.33 cup

water (for the rice)

½ tsp


2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3520 kJ
Fat29.9 g
of which saturates16.2 g
Carbohydrate88.8 g
of which sugars16.9 g
Dietary Fibre0 g
Protein43.6 g
Cholesterol0 mg
Sodium1230 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the coconut milk, water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the pineapple slices.


Heat a large frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Transfer to a plate and allow to cool slightly, then roughly chop.


Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and carrot and cook, stirring, 4-5 minutes. Add the garlic, mild Caribbean jerk seasoning and the water (for the sauce) and cook, stirring, until fragrant, 2 minutes.


While the mince is cooking, roughly chop the tomato. Drain the sweetcorn. Pick and thinly slice the mint leaves. Zest the lime to get a good pinch, then slice into wedges. In a medium bowl, combine the tomato, sweetcorn, charred pineapple, mint, lime zest, a good squeeze of lime juice and a small drizzle of olive oil. Roughly chop the baby spinach leaves.


Stir the baby spinach through the coconut rice. Divide the spinach-coconut rice between plates and top with the Caribbean pork. Spoon over the charred pineapple salsa and serve with any remaining lime wedges.