Jerk pork & pineapple skewers with black beans & rice

You can never have too many main course recipes, so give Jerk pork & pineapple skewers with black beans & rice a try. This recipe serves 4 and costs $6.04 per serving. One portion of this dish contains around 32g of protein, 8g of fat, and a total of 512 calories. Plenty of people made this recipe, and 123 would say it hit the spot. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up basmati rice, ground allspice, creole seasoning, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Similar recipes include Jerk Chicken with Rice, Black Beans, and Pineapple, Fell In Love With a Grill: Jerk Pork and Pineapple Skewers, and Jerk-Seasoned Turkey with Black Beans and Yellow Rice.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

200g basmati rice

400g can black beans, drained and rinsed

2 tbsp jerk or Creole seasoning

1 tsp ground allspice

3 limes, zest and juice 1, other 2 cut into wedges to serve

½ small pineapple, peeled, cored and cut into 4cm chunks

400g pork fillets, cut into 4cm chunks

1 tbsp hot chilli sauce, plus extra to serve (optional)

1 tbsp vegetable oil

Equipment:

skewers

griddle

frying pan

Cooking instruction summary:

Mix together the pork, jerk seasoning,allspice, chilli sauce, if using, limezest and juice, and some seasoning.Thread the pork and pineapple ontometal skewers (or pre-soaked woodenskewers) and brush with the oil.Cook rice following pack instructions.Drain well, then put back in the saucepanwith the beans, stir and keep warm.Meanwhile, heat a griddle pan until veryhot. Cook the skewers for 3 mins on eachside until nicely charred and the pork iscooked through. Serve skewers with thebeans and rice, extra chilli sauce, if youlike, and lime wedges for squeezing over.

 

Step by step:


1. Mix together the pork, jerk seasoning,allspice, chilli sauce, if using, limezest and juice, and some seasoning.Thread the pork and pineapple ontometal skewers (or pre-soaked woodenskewers) and brush with the oil.Cook rice following pack instructions.

2. Drain well, then put back in the saucepanwith the beans, stir and keep warm.Meanwhile, heat a griddle pan until veryhot. Cook the skewers for 3 mins on eachside until nicely charred and the pork iscooked through.

3. Serve skewers with thebeans and rice, extra chilli sauce, if youlike, and lime wedges for squeezing over.


Nutrition Information:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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