The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 unwaxed lime
-
2 tbsp West Indian spice mix (Mustard)(cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
-
1 chicken stock cube (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
-
140g tinned pineapple(pineapple, pineapple juice)
- 2 shallot
- 500g free-range diced pork
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
160g brown rice(brown rice (100%))
- 2 avocado
- 1 handful of fresh coriander
- 2 tbsp cornflour
- 2 carrot
Allergens
Contains:
Mustard
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 129Kcal | 604Kcal |
| 538kJ | 2527kJ | |
| Fat | 5.9g | 28g |
| of which saturates | 1.4g | 6.6g |
| Carbohydrates | 11g | 53g |
| of which sugars | 3.0g | 14g |
| Protein | 7.6g | 36g |
| Salt | 0.28g | 1.3g |
| Fibre | 1.8g | 8.3g |
High protein
6 plants
Low sat fat
Caribbean Pork with Charred Pineapple Guacamole
Free-range British diced pork simmered away in this flavour-packed curry. Simmered with West Indian spices, plenty of ginger and garlic and pops of pineapple for sweetness. It's a tropical match made in heaven. On the side? A creamy guac flecked with zingy onion, fresh-cut coriander and more juicy pineapples.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Drain the pineapple. Heat a large frying with 1/2 tbsp oil on high heat. Add the pineapple chunks and cook for 2-3 mins each side, until deep golden brown. Remove and set aside. Rinse the pan clean.
- Dice the carrots into 1cm cubes. Finely dice the shallots. Reheat the pineapple pan with 1/2 tbsp oil on medium-high heat. Add the carrots, pork and two-thirds of the shallots. Cook for 4-5 mins, until golden. Add the ginger and garlic paste and spice mix and cook for 1 min.
- Dissolve the cornflour in a jug with 50ml cold water, crumble in the stock cube and top up with 400ml hot water. Add the stock mixture to the pan and simmer for 7-10 mins, until the sauce thickens and the pork is cooked though.
- Roughly chop the charred pineapple chunks. Roughly chop the coriander. Mash the avocados with the back of a fork then place into a bowl. Add the pineapple, remaining shallots, half the coriander, juice from 1 lime (or to taste) and season with sea salt to taste.
- Serve the rice in bowls alongside the pork stew and pineapple guac. Sprinkle with remaining coriander and garnish with the remaining lime as wedges.
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