Caribbean Pork with Pineapple Chutney
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Caribbean Pork with Pineapple Chutney

Caribbean Pork with Pineapple Chutney

plus Roasted Mini Bell Peppers and Coconut-Lime Rice

This week, we’re taking you on a trip to the islands...from the comfort of your own kitchen! Pork tenderloin is roasted to juicy perfection, then sliced and served with a curried pineapple chutney chock-full of ginger, garlic, cilantro, and lime. On the side, there’s tender, lightly-charred mini bell peppers and sweet-scented toasted coconut rice. Together, it’s a full-blown flavor explosion. One bite will transport your taste buds to warm weather, white sand, and turquoise water—no passport required.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

1 unit


1 thumb


2 clove


1 unit


¼ ounce


1 unit

Chili Pepper

¼ cup

Shredded Coconut

(Contains Tree Nuts)

½ cup

Basmati Rice

6 ounce

Mini Bell Peppers

12 ounce

Pork Tenderloin

1 tablespoon

Curry Powder

8 ounce


Not included in your delivery

4 teaspoon

Vegetable Oil

2 teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate76 g
Sugar27 g
Dietary Fiber7 g
Protein38 g
Cholesterol145 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Small Bowl
Small pot
Baking Sheet
Paper Towel



Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince half the shallot (whole shallot for 4 servings). Peel and mince or grate ginger. Mince or grate garlic. Zest and quarter lime (quarter both limes for 4). Finely chop cilantro leaves and stems. Finely chop chili.

Toast Coconut and Cook Rice

Place coconut in a large pan over mediumhigh heat. Cook, stirring, until golden brown and toasted, 2-3 minutes. Turn off heat; transfer to a small bowl. In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Peppers

While rice cooks, toss mini bell peppers on a baking sheet with a large drizzle of oil; season generously with salt and pepper. Roast on top rack until softened and lightly charred, 20-25 minutes.

Cook Pork

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for coconut over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to a second baking sheet. Roast on middle rack until cooked through, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.

Make Chutney

Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for pork over medium-high heat. Add garlic, ginger, shallot, half the curry powder (use the rest as you like), and chili to taste. Cook, stirring, until softened, 1-2 minutes. Stir in juice from half the lime and 2 tsp sugar (4 tsp for 4) until sugar is dissolved, 30 seconds. Add pineapple and its juice. Bring to a boil; reduce to a low simmer. Cook until thickened, 3-4 minutes. (TIP: If chutney is too thick, stir in a splash of water.) Turn off heat. Stir in half the cilantro; season with salt and pepper.

Finish and Serve

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and toasted coconut; divide between plates. Stir any resting juices from pork into chutney. Arrange pork and mini bell peppers over rice. Top pork with chutney and remaining cilantro. Serve with remaining lime wedges on the side.