Cajun chicken gumbo
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
Jerk-seasoned pork & pineapple skewers with black beans & rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g pork filletcut into 4cm chunks
- 2 tbsp jerk or Creole seasoning
- 1 tsp ground allspice
- 1 tbsp hot chilli sauceplus extra to serve (optional)
- 3 limeszest and juice 1, other 2 cut into wedges to serve
- ½ small pineapplepeeled , cored and cut into 4cm chunks
- 1 tbsp vegetable oil
- 200g basmati rice
- 400g can black beandrained and rinsed
Nutrition: per serving
- kcal451low
- fat10g
- saturates3g
- carbs57g
- sugars7g
- fibre6g
- protein30g
- salt0.2glow
Method
step 1
Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
step 2
Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
step 3
Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.
