Caribbean Pork with Pineapple Recipe

Name: Caribbean Pork with Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams boneless pork loin (approximately 12 ounces); 2 tbsp all-purpose flour; 2 tbsp canola oil, (I used groundnut oil); 1 green bell pepper, seeds removed and chopped; 2 garlic cloves, minced; 1 small chilli pepper, seeds removed and minced; 1 tbsp worcestershire sauce; 1/2 tsp ground ginger or grated ginger; 1 can sliced pineapple in juice; 1 large tomato, seeds removed and diced; 1/2 cucumber, seeds removed, peeled and diced (I swapped the cucumber and instead used half of a courgette); 3/4 tsp salt; 1/4 tsp freshly ground pepper; 1 cup water; 1 cooking spray; 1 large onion, chopped

Servings: persons

350 grams boneless pork loin (approximately 12 ounces)
2 tbsp all-purpose flour
2 tbsp canola oil, (I used groundnut oil)
1 green bell pepper, seeds removed and chopped
2 garlic cloves, minced
1 small chilli pepper, seeds removed and minced
1 tbsp worcestershire sauce
1/2 tsp ground ginger or grated ginger
1 can sliced pineapple in juice
1 large tomato, seeds removed and diced
1/2 cucumber, seeds removed, peeled and diced (I swapped the cucumber and instead used half of a courgette)
3/4 tsp salt
1/4 tsp freshly ground pepper
1 cup water
1 cooking spray
1 large onion, chopped

1
Trim all visible fat from the meat.
2
Cut the meat into 1-inch cubes.
3
Then toss with flour to coat (use a plastic freezer bag and shake, easiest method and no mess).
4
Generously coat a skillet with cooking spray and set over a medium-high heat.
5
I added a tbsp of groundnut oil as the meat was sticking to the pan.
6
Brown the pork, turning it to colour all sides, takes about 5 minutes.
7
When done transfer meat to a plate.
8
Heat the oil in a pan.
9
When heated saute the onion, green pepper, garlic and chilli pepper until onion is translucent, takes about 4 minutes.
10
Return meat to the pan and add 1 cup of water, worcestershire sauce, ginger, salt and black pepper.
11
Drain liquid from pineapple into the pan.
12
Cover, reduce heat and simmer for 30 minutes.
13
(I cooked mine on low for close to an hour to make the meat tender and soft).
14
Stack the pineapple slices and cut into about 8 sections.
15
Add pineapple, tomato, cucumber to the meat.
16
Simmer, uncovered for 10 minutes.
17
Let it rest for 5 minutes.
18
Serve over fluffy rice.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 350 grams boneless pork loin (approximately 12 ounces), 2 tbsp all-purpose flour, 2 tbsp canola oil, (I used groundnut oil), 1 green bell pepper, seeds removed and chopped, and more.

Yes, Caribbean Pork with Pineapple falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Pork with Pineapple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions