Fast Recipes

Jerk pork skewers with pineapple and jicama chopped salad

Australian Gourmet Traveller recipe for jerk pork skewers with pineapple and jicama chopped salad.

By Lisa Featherby & Alice Storey
  • Serves 4
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Jerk pork skewers with pineapple and jicama chopped salad


  • 1 kg piece pork shoulder, cut into 2.5cm pieces
  • To serve: lime wedges and steamed rice (optional)
Jerk marinade
  • 6 spring onions, coarsely chopped
  • 4 garlic cloves
  • ½ cup (loosely packed) flat-leaf parsley
  • 1-2 habanero chillies, seeds removed, coarsely chopped
  • Juice of 1 lime
  • 2 tbsp vegetable oil
  • 2 tbsp thyme leaves
  • 2 tbsp brown sugar
  • 2 tbsp finely grated ginger
  • 2 tsp ground allspice
  • 2 tbsp soy sauce
  • ¼ tsp ground cayenne and cinnamon
Pineapple and jicama chopped salad
  • 1 jicama (about 300gm), cut into julienne
  • ½ pineapple, cut into thin wedges
  • 3 spring onions, thinly sliced
  • Juice of 1½ limes, or to taste
  • ½ tbsp dried chilli flakes, or to taste


  • 1
    Preheat barbecue or char-grill pan to high heat. For jerk marinade, combine ingredients in a food processor and process until smooth.
  • 2
    Transfer jerk marinade to a large bowl, season to taste, add pork and rub with marinade. Thread meat onto wooden skewers and grill, turning occasionally, until browned and cooked through (5-6 minutes).
  • 3
    For pineapple and jicama chopped salad, combine ingredients in a bowl and season generously to taste. Serve with pork skewers and lime wedges.