Jerk pork with grilled pineapple and corn

    1 hour 35 min

    A spicy Jamaican paste, made with fiery chillies, fragrant allspice and thyme, flavours and tenderises the pork steaks in this dish. They are served with wedges of juicy pineapple and corn cobs, all cooked under the grill. Serve with toasted French bread.

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    Serves: 4 

    • 4 pork loin steaks, trimmed of fat
    • 4 fresh corn cobs
    • 15g unsalted butter, softened
    • 1 ripe pineapple
    • 2 tbsp runny honey
    • 2 habanero or Scotch bonnet chillies, deseeded and roughly chopped
    • 10 allspice berries, crushed, or ½ tsp ground allspice
    • pinch of freshly grated nutmeg
    • 1 tsp chopped fresh thyme
    • 2 garlic cloves, coarsely chopped
    • 2 spring onions, chopped
    • 2 tsp light soft brown sugar
    • 1 tbsp lime juice
    • 2 tbsp vegetable oil

    Prep:1hr20min  ›  Cook:15min  ›  Ready in:1hr35min 

    1. Using a pestle and mortar, blender or food processor, blend together the ingredients for the jerk seasoning to make a smooth paste. Thinly brush or spread this mixture over both sides of the pork steaks and place side-by-side in a non-metallic shallow dish. Cover and leave to marinate in the fridge for at least 1 hour and up to 24 hours.
    2. When you are ready to cook, preheat the grill to high. Remove the husks from the corn and trim the ends. Cut the corn in half crossways. Add to a pan of boiling water. Bring back to the boil, then reduce the heat and simmer for 5–10 minutes until just tender. Drain well, then lightly brush them with the softened butter.
    3. While the corn is cooking, top and tail the pineapple. Cut off the skin, then cut out any remaining hard ‘eyes’. Slice the fruit into 8 wedges and cut away the central core from each piece. Brush all over with the honey.
    4. Place the pork on the grill pan. Cook for 3–4 minutes until the spicy crust is nicely browned, then turn and cook for another 3–4 minutes. Remove and keep warm.
    5. Arrange the pineapple wedges and corn on the grill pan. Cook for 4–5 minutes until the pineapple and corn are lightly singed. Turn the pineapple and corn frequently to prevent them from burning. Serve hot, with the pork, with paper napkins for sticky fingers.

    cook's tip

    A compound in the seeds and membranes of chillies will cause burning pain should you inadvertently touch your eyes or lips, so be sure to wash your hands thoroughly after preparing chillies, or wear thin disposable plastic gloves.


    Instead of making your own, you can buy ready-made jerk seasoning (look for it with the spices). Simply mix 2 tbsp with 1 tbsp lime juice and 2 tbsp vegetable oil to make a paste.

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