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Jerk pork pineapple skewers with black beans and rice

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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10 mins
Serves 4

400g pork fillet, cut into 4cm chunks

2 tbsp jerk seasoning

1 tsp ground allspice

3 limes, zest and juice 1, other 2 cut into wedges to serve

½ small pineapple, peeled, cored and cut into 4cm chunks

2 tbsp Mr Hugh’s hot chilli infused rapeseed oil (optional: plus extra to serve)

200g basmati rice

400g can black bean, drained and rinsed

Mr Hugh’s standard rapeseed oil, for brushing


Mix together the pork, jerk seasoning, allspice, Mr Hugh’s hot chilli infused rapeseed, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the Mr Hugh’s standard rapeseed oil.

Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.

Meanwhile, heat your BBQ. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, drizzle a little more , Mr Hugh’s hot chilli infused rapeseed (if desired), and lime wedges for squeezing over.

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