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Caribbean Pork & Sweet Potato Salad

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice - divided use

    2. 3/4 pound boneless pork loin chops, sliced into thin strips

    3. 1 (8 1/4-ounce) can pineapple tidbits, drained (reserving 2 tablespoons juice)

    4. 1/3 cup sliced green onions, including tops

    5. 1 small sweet potato, peeled, cut into chunks and parboiled or 1 (15-ounce) can sweet potatoes, drained

    6. 1 tablespoon honey

    7. 1/3 cup salted peanuts (optional garnish)

    Instructions Jump to Ingredients ↑

    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. In medium skillet, cook pork over medium-high heat until cooked through, about 6 to 8 minutes. In large bowl, combine pork, pineapple, onions, sweet potato, honey, reserved pineapple juice and remaining Marinade; gently toss to coat. Sprinkle with peanuts, if desired, before serving either warm or chilled.

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