When it comes to easy, midweek meals, I am pretty sure I’ve got you covered. After all, with hundreds of blog recipes and three cookbooks, dinnertime should be anything but boring. Enter this Jamaican Pork and Pineapple Stir Fry recipe that is super easy to make and yet, it’s exciting to eat!
I’m pretty sure it’s the mildly spicy “Jamaican Jerk” seasoning combined with the pineapple sweetness that gives this otherwise normal recipe a bit of a kick. Did I mention it’s super easy to make? I even use frozen sliced peppers, like the ones you use for fajitas, to save tons of time. Check out how quickly the recipe comes together in this video.
I remember testing this recipe a few years ago when writing my cookbook, The Best Grain-Free Family Meals on the Planet (where the recipe comes from). Once or twice I got a bit too eager with the Jerk seasoning and it turned out too spicy for my family. And if there is one thing you can’t fix, is too spicy when it comes to some recipes.
I later learned that not all “Jerk seasonings” are made the same and that some have more red pepper flakes than others. Can you imagine me sifting the seasoning to remove the red pepper flakes? Yes, I did; I’m sometimes kitchen-crazy like that (hey, new word!).
Anyhow, back to the recipe. Another reason I love it is because it’s an affordable recipe for my family size. Pork chops are often on sale at my local grocery and I keep a pound or two in the freezer for easy midweek meals like this one. And even though fresh peppers are not always affordable, frozen pepper blends are! Don’t forget to check out the frozen options when your fresh produce is not in season.
What’s your favorite way to cook pork?
Jamaican Pork & Pineapple Stir Fry
From my cookbook The Best Homemade Grain-Free Meals on the Planet
- Yield: 4 servings
- 1 tablespoon (15 g) oil
- 1 16-ounce package frozen stir-fry pepper blend
- 1/2 cup (80 g) sliced onions
- 1 pound (543.6 g) pork chops, sliced into strips
- 2-3 teaspoons Jamaican jerk seasoning
- 2 tablespoons (30 ml) coconut aminos (or soy sauce)
- 1/2 cup (85 g) pineapple chunks
- In alarge skillet over medium-high heat, heat up oil. Add frozen vegetables and sliced onion and cook, stirring frequently, for about 5 to7 minutes, until the vegetables have thawed and softened. Remove from skillet and set aside.
- Add pork and seasoning to skillet over medium-high heat and cook, stirring frequently for about 5 minutes, until the meat is no longer pink. Add coconut aminos (or soy sauce) and pineapple chunks to the pork. Cook for a few minutes until pineapple begins to release its juices and has softened.
- Add stir-fried vegetables back to the skillet and continue cooking until everything is heated through. Serve over rice or cauliflower rice and garnish with fresh cilantro.