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Pineapple Jerk Pork Chops 

I came up with the inspiration for this recipe after receiving some very sexy pork from the awesome ladies at Lynbreck croft. 

We took this dish for a winter bucket BBQ on the edge of Loch Morlich - it was awesome! 

Dairy Free

Gluten Free

Wheat Free


  • 4 pork chops 

  • ½ tsp ground coriander

  • ¼ tsp paprika

  • ¼ tsp ground cinnamon

  • ¼ tsp ground allspice

  • ¼ tsp cayenne pepper 

  • ¼ tsp celery or garlic salt

  • ¼ tsp ground nutmeg

  • 1 tsp palm sugar or demerara sugar

  • 10 leaves fresh mint thinly sliced 

  • ¼ tsp sea salt 

  • cracked black pepper 

  • ½ tsp fennel seeds bashed up 

  • ½ tsp cumin seeds bashed up

  • 30ml fresh pineapple juice

  • Handful coriander finely chopped with stalks  


  1. In a bowl combine all the ground spices, salt, pepper & sugar. Bash your fennel & cumin seeds either in a pestle & mortar or with end of a rolling pin. Add to mix of spices. Give a really good stir, add pineapple juice to make a wet paste.

  2. Smother the paste over both sides of the pork & put in a container to leave in the fridge (preferably overnight) or at least a couple of hours. If you can, take your pork out of the fridge at least an hour before cooking to bring it up to room temperature. 

  3. To cook preheat a pan or cook over a BBQ until caramelised & cooked on both sides. Let it rest for a few minutes & slice the chops straight on to the dressed salad from the recipe below.  



Pineapple Jerk Pork Chops 



  • 2 large carrots peeled, grated or sliced into thin strips 

  • 5 stalks purple sprouting broccoli trimmed, blanched & cooled 

  • 3 spring onions washed & thinly sliced 

  • 10g flaked coconut toasted until lightly browned 

  • 5g desiccated coconut toasted until lightly browned

  • 1 small kohlrabi peeled & very thinly sliced into sticks

  • 12 mint leaves thinly sliced 

  • Big handful spinach thinly sliced 

  • Big handful parsley finely chopped 

  • 2 oranges skinned & sliced into circles 

Dressing for salad

  • 1 lime zested & juiced

  • ½ orange juiced 

  • 60 ml pineapple juice 

  • 10ml white wine vinegar

  • 15g maple syrup or honey 

  • 40ml olive oil 

  • 5 mint leaves thinly sliced 


  1. In a large bowl combine prepared carrots, broccoli, spring onions, coconut, kohlrabi, mint, spinach, parsley & oranges. Gently mix with your hands.

  2. In a jar (that has a lid) put your lime zest & juice, orange juice, pineapple juice, vinegar, maple syrup or honey, olive oil & sliced mint leaves. Put the lid on & give a really good shake.

  3. When you are ready to serve the salad, give the dressing another shake, evenly drizzle the dressing over the salad & eat straight away. 

  4. If your purple sprouting broccoli is fresh & young, I love using the leaves raw & thinly sliced through the salad, it gives an extra citrus kick. 



Carrot Coconut Kohlrabi Salad with Purple Sprouting Broccoli & Citrus Dressing

Kj's TIPS:

  • You can marinade the meat in the fridge for up to three days.

  • Pork loin works as well as chops.

  • Make up some dry mix and just add pineapple juice when you want to use it.

  • Once the salad is dressed it will not keep.



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