A spicy pork and pineapple dish served on rice with freshly squeeze lime juice / with Rae Dunn yum plate in the background

A Yummy Spicy Pork and Pineapple Dish

I improvised this pork and pineapple dish at random today, with a bunch of leftover ingredients I had in the fridge, and it was such an accidental success.

It’s easy to make, fairly quick, nutritious and so yummy. A perfect blend of sweet, spicy and tangy. 🙂

I hope you like it if you decide to give it a try! I know I’ll definitely be making this again.

A spicy pork and pineapple dish served on rice with freshly squeeze lime juice / with Rae Dunn yum plate in the background

A Yummy Spicy Pork and Pineapple Dish
 
Prep time
Cook time
Total time
 
A yummy sweet, spicy, tangy pork and pineapple dish. 🙂
Author:
Recipe type: Mains
Serves: 2 to 3 servings
Ingredients
  • 1 Tbsp olive oil
  • 250g ground pork
  • 1 onion
  • 3 garlic cloves
  • 1 red bell pepper
  • 1 salad tomato (about 110g)
  • 150g canned pineapple (+ the juice it came in)
  • 1 Tbsp dried oregano
  • 1 Tbsp smoked paprika
  • ½ to 1 tsp red chilli flakes
  • 2 tsp ground cumin
  • 1 Tbsp tamari or soy sauce
  • Chicken stock (1 stock cube + about 1 cup/240ml of water)
  • 1 Tbsp tomato purée
  • Salt
  • Black pepper
Serve with:
  • 1 lime
  • Rice

Directions

  1. Finely chop the onion and garlic.
  2. Chop the bell pepper, tomato and pineapple into small cubes.
  3. Heat one tablespoon of olive oil in a non-stick pan on medium heat and pan fry the ground pork with a good dash of salt and black pepper.
  4. Once the pork is mostly cooked, add the chilli flakes and keep cooking for about a minute. Note: at this point the pork should have released fat into the pan, but feel free to add a bit more olive oil if necessary (only if it seems dry).
  5. Then lower the heat to medium/low and add the chopped up onion, garlic, bell pepper and tomato. Keep frying for a few minutes, stirring constantly.
  6. Next, add the oregano, paprika and cumin and keep cooking briefly.
  7. Finally, add the tamari sauce, tomato purée, pineapple chunks and stock cube along with a cup of water and the juice the canned pineapple came with. Note: bear in mind that I never really measure the water. I just eye it up. Basically you want to add enough to make it somewhat saucy, but not soupy. If that makes sense. 😉
  8. Cook for about 15-20 minutes or until the tomato chunks and bell pepper have softened up and the sauce reduces (you don’t want it to be watery). Note: keep adding a bit more water throughout the process, if necessary (if it becomes too dry).
  9. Serve on rice with lots of freshly squeezed lime juice on top.

Hope you like it! 🙂

Kimi x

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