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A taste of savory and fruit from the warm Caribbean Islands!

Caribbean Pork & Sweet Potato Salad

1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice, divided use

3/4 pound boneless pork loin chops, sliced into thin strips

1 (8 1/4-ounce) can pineapple tidbits, drained (reserving 2 tablespoons juice)

1/3 cup sliced green onions, including tops

1 small sweet potato, peeled, cut into chunks and parboiled or 1 (15-ounce) can sweet potatoes, drained

1 tablespoon honey

1/3 cup salted peanuts (optional garnish)

1. In resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade and pork; seal bag and marinate in refrigerator for 30 minutes. Remove pork; discard used marinade.
2. In medium skillet, cook pork over medium-high heat until cooked through, about 6 to 8 minutes.
3. In large bowl, combine pork, pineapple, onions, sweet potato, honey, reserved pineapple juice and remaining Marinade; gently toss to coat.
4. Sprinkle with peanuts, if desired, before serving either warm or chilled.

Makes 4 servings.

Quick Tip: If you are short on time, omit marinating the pork. Instead, cook pork then toss with 1/3 cup Marinade. Add other ingredients.

Meal Idea: Serve over bed of warm or chilled pasta or leaves of butter lettuce.

Recipe provided of Lousiana Sweet Potato Commission.