Jerk pork & pineapple skewers with black beans & rice

Jerk pork & pineapple skewers with black beans & rice

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level



Serves 4

Pop these healthy kebabs on a griddle or the BBQ - they're packed with Creole spices and are a lean treat

Nutrition and extra info

  • Healthy
Nutrition info

Nutrition per serving

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  • 400g pork fillets, cut into 4cm chunks
  • 2 tbsp jerk or Creole seasoning
  • 1 tsp ground allspice
  • 1 tbsp hot chilli sauce, plus extra to serve (optional)
  • 3 limes, zest and juice 1, other 2 cut into wedges to serve
  • ½ small pineapple, peeled, cored and cut into 4cm chunks
  • 1 tbsp vegetable oil
  • 200g basmati rice
  • 400g can black beans, drained and rinsed

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  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.
  2. Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
  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.

Recipe from Good Food magazine, July 2012

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mrsroe's picture

Really nice, but they took much longer to cook than recommended in the recipe (and my pieces were smaller than 4cm cubes), so the pineapple was a bit more than just charred. Had the leftovers cold for lunch today and they were even better. I'll definitely make them again.

MartynBalmont's picture

Made just the skewers yesterday and BBQ'd them. Added a tsp of ginger and sugar to the mix and they were outstanding. Definately a BBQ staple now.

shinycandi's picture

Surely the rice would be better as rice and peas?

broomy83's picture
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The pork and pineapple are delicious, however the rice needs something extra.

mrsroe's picture

I cooked the rice with a few whole birds' eye chillies and discarded them before serving for a bit of extra spice.

maryechappell's picture
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Lovely recipe which I will make again soon, couldn't get black beans so used black eye beans but will try to get the black beans for next time.