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Caribbean Pork and Jasmine Rice
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Prep Time:
20 minutes
Total Time:
40 minutes
Create a Thai-inspired one-pan dinner with veggies, rice, and pineapple infused with Caribbean jerk seasoning!
Ingredients:
  • 1 cup uncooked jasmine rice
  • 1 pound pork tenderloin
  • 1 small red onion, coarsely chopped
  • 1 teaspoon Caribbean jerk seasoning
  • 1 medium sweet potato, peeled, cut lengthwise in half, then cut crosswise into 1/8-inch slices
  • 1/2 cup water
  • 1 cup snow (Chinese) pea pods (4 ounces)
  • 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
Instructions:
  • Prepare the rice following the package instructions.
  • While the rice is cooking, thinly slice the pork cross-wise into 1/8-inch slices. Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add the sliced pork, onion, and jerk seasoning, and stir-fry for 3 to 4 minutes until the pork is browned.
  • Combine sweet potato and water in the pot, stirring gently. Cover and simmer over medium heat for 5 minutes. Add pea pods and pineapple chunks, then continue cooking for 2 minutes, stirring occasionally.
  • Combine the pineapple juice, lime juice, honey, and cornstarch until smooth. Pour into the skillet and cook until it boils, stirring constantly. Let it boil and stir for 1 minute. Serve the pork mixture over rice in bowls.

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