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Caribbean Pork & Sweet Potato Salad

Caribbean Pork & Sweet Potato SaladA taste of savory pork, sweet potatoes and fruit from the warm Caribbean Islands! Serve over bed of warm or chilled pasta or leaves of butter lettuce.

Recipe Ingredients:

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 (8.25-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 for garnish (optional)

Cooking Directions:

  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.

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

Recipe provided of Louisiana Sweet Potato Commission.